Buttermilk Corn Bites
Buttermilk Corn Bites - A Delicious Appetizer Recipe
Looking for a delicious appetizer recipe that will impress your guests? Look no further than Buttermilk Corn Bites! These crispy, golden bites are packed with flavor and are sure to be a hit at any party or gathering.
Ingredients (per serving):
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup corn kernels (fresh or canned)
- 1/4 cup chopped green onions
- 1/4 cup shredded cheddar cheese
- Vegetable oil, for frying
Cooking Tips:
- Make sure your oil is hot enough before frying the corn bites. You can test this by dropping a small piece of batter into the oil - if it sizzles and floats to the top, the oil is ready.
- Don't overcrowd the pan when frying the corn bites. This will help them cook evenly and prevent them from sticking together.
Instructions:
1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the buttermilk and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the corn kernels, green onions, and cheddar cheese.
5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
6. Using a small cookie scoop or spoon, drop the batter into the hot oil, a few at a time.
7. Fry the corn bites for 2-3 minutes per side, or until golden brown and crispy.
8. Remove the corn bites from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the corn bites hot, with your favorite dipping sauce.
Appearance and Taste:
Buttermilk Corn Bites are crispy on the outside and tender on the inside, with a delicious corn flavor and a hint of tanginess from the buttermilk. The green onions and cheddar cheese add a pop of color and flavor, making these bites both visually appealing and delicious.
Type of Dish: Appetizer
Main Ingredients: Cornmeal, Buttermilk, Corn Kernels
