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1 cup cornmeal

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 eggs

1/4 cup sugar

1/4 cup minced green onion

1 cup fresh, frozen, or canned corn kernels

oil or frying


Whisk together cornmeal, flour, baking soda, and salt in a bowl. In a separate bowl, whisk together buttermilk, oil, eggs, and sugar until well combined. Add to flour mixture and stir until just combined. Fold in green onion and corn.

Fill deep fryer or heavy pot with a few inches of vegetable oil and heat to 365 degrees. Once oil is hot, scoop batter (about 2 tablespoons or size of a golf ball) into hot oil, being careful not to crowd. Fry until golden brown, flipping at least once so sides are evenly cooked. Transfer cooked cornballs to paper towels to drain for a minute or two, then serve immediately.

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