Buttermilk Fried Corn

Recipe from

Southern Living


3 cups fresh corn kernels
2 1/4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1 1/2 teaspoons pepper
Corn oil


Stir together corn and buttermilk; let stand 30 minutes. Drain.

Combine flour and next 3 ingredients in a large zip-top freezer bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.

Pour oil to depth of 1 inch in a Dutch oven; heat to 375°. Fry corn, in small batches, in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately.

March 2004
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