⅔ cup yellow cornmeal
2 ounces Cabot Garlic & Herb Cheddar, grated (about ½ cup)
3 tablespoons King Arthur Unbleached All-Purpose Flour
¼ teaspoon salt
⅛ teaspoon baking soda
½ cup whole milk
1 large egg
1 tablespoon maple syrup
⅔ cup fresh steamed corn or frozen corn
⅓ cup vegetable oil
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WHISK together cornmeal, cheese, flour, salt and baking soda in large bowl.
WHISK together milk, egg and maple syrup in small bowl; stir into cornmeal mixture just until no trace of dry ingredients remain (do not overmix). Stir in corn.
HEAT oil in medium skillet over medium-low heat. Working in batches of about four fritters, spoon 1 heaping tablespoon of batter per fritter into skillet; cook until lightly browned on underside, about 2 minutes. Turn over and cook until lightly browned on second side, about 2 minutes longer.
TRANSFER with spatula to paper towels to drain.
Recipe courtesy of Chef Jon Ashton.
Really delicious!! Except for the maple syrup, is just like my father's recipe. Definetly reccomend others try it.