This recipe is perfect for your Fourth of July cookout or a summer picnic. It’s free of the top eight allergens and can be fried or baked depending on your preference. If you’re looking for a refreshing dessert to serve, check out our “4 Frozen Recipes for the Fourth of July.”
Milk-free, Egg-free, Wheat-free, Peanut-free, Tree nut-free, Soy-free, Fish-free, Shellfish-free (Free of the Top Eight food allergens)
- 2 cups white cornmeal
- 1/4 tsp. baking powder
- 1 1/4 tsp. salt
- 1 tsp. sugar
- 1/4 cup water
- 1 T. vegetable oil
- 3/4 to 1 1/4 cups boiling water
- 1/2 teaspoon chili powder
- 1 cup frozen whole kernel corn, thawed
- 1/4 cup fresh cilantro, chopped
In large bowl, combine cornmeal, baking powder, salt, and sugar. Stir in 1/4 cup water and vegetable oil. Slowly add boiling water. Stir batter until it reaches consistency of grits. Add chili powder, corn, and cilantro. Mix well. In large skillet, pour oil 1/2 inch deep. Heat to medium-high. Scoop 1/4 cup batter and drop into hot oil. Fry in batches, cooking 3 minutes on each side or until golden brown. Drain on paper towels. Serve with margarine if desired.
Note: The amount of boiling water that will be used can vary depending on the type of cornmeal that is used. Coarsely ground or stone-ground cornmeal will require more liquid.
Suggestion: For baked cornbread, pour 1/3 cup vegetable oil into jelly-roll pan, spreading it to the edges. Pour batter into pan. Bake 12 to 15 minutes at 475 degrees. Turn cornbread and bake an additional 5 minutes or until golden brown.
We hope you and your family have a fun and festive holiday weekend!