½ cup self-rising flour
½ cup self-rising cornmeal
2 tablespoons sugar
¾ cup buttermilk
1 large egg, beaten
1 tablespoon canola oil, plus extra for frying
½ jalapeño pepper, seeded and minced
½ cup frozen whole kernel corn, thawed
In a medium bowl combine the flour, cornmeal, and sugar. Stir to mix and whisk in the buttermilk, beaten egg, and oil. Add the jalapeño and corn. Let sit for 5 minutes.
In a cast-iron skillet over medium heat, add canola oil up to ⅓ inch deep. When the oil is hot, use a small (2 tablespoon) scoop to gently add the batter to the hot skillet. Spread the batter into a 4-inch circle. Cook for 2 minutes per side or until golden brown. The bread is ready to turn when bubbles appear on the top. Keep cooked fritters warm while cooking the remaining batter.
Makes 12 (4-inch) fritters.