Deep Fried Corn Bread

Vegetable oil for frying

1 cup self-rising white cornmeal

½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup finely chopped onion

1 large egg, slightly beaten

1 (10-ounce) can diced tomatoes and green chilies, partially drained

In a large skillet or deep fryer, heat the oil to 350 degrees. In a large bowl combine the cornmeal, flour, baking powder, and salt. Add the onion, egg, and the diced tomatoes and green chilies, stirring to mix well. Drop by teaspoonfuls into the hot oil. Fry until golden brown, turning as needed. Drain on a paper towel.

Makes 6 to 8 servings.