Tuesday, February 23, 2016

me and oprah's corn fritters

John and I have been married 19 years this May.  Wow.  I've heard myself say that out loud a couple of times in conversation over the last few weeks, and it sounds really strange.  But what is even more strange is seeing it in writing.  Nineteen years?  Where did they go?

Right before we married, I graduated college and worked part time in the business office of my university, waiting as patiently as possible for a job in the music industry - landing one was a dream of mine.  In the meantime, I was learning to become a wife, and for me, that meant learning to cook.  On my days off, I would do everything I could to make sure and catch Martha Stewart in the morning and Oprah in the afternoon, hoping for anything "domestic" to increase my spousal aptitude.  With pen and paper in hand, I would madly write down the ingredients to an intriguing dish and add it to my stash.  You can find one of my all-time Oprah favorites, here!

This past New Years Day, I pulled out that stash and reminisced.  As crazy as it sounds, there are some pieces of paper with recipes of which I can remember the exact moment I wrote them.  Nineteen years ago...


Six months after graduation I did finally land my dream job, so Martha and Oprah were no longer a daily habit.  I worried about falling by the wayside when it came to my growing ability in the kitchen, but little did I know my new boss was a domestic goddess and food queen.  I learned so much from her that I carry with me to this day.  But once in a while, as I did here, I pull out an Oprah just for old times' sake.  Oh, how I love memories.

These corn fritters are a great addition to many tables.  Served under tangy barbecue, in a bowl of soup, or alongside a stew, they are super-tender and savory.  We recently enjoyed them with this soup I posted not too long ago.  A wonderful blend of flavor and texture, go ahead and add this one to the menu pronto!

Oprah's Corn Fritters

  • 2/3 cup cornmeal
  • 1/2 cup self-rising flour
  • 1 cup buttermilk
  • 1 egg
  • 1 1/2 cups sweet corn (I prefer frozen or fresh)
1.  Preheat griddle or cast iron skillet.  

2.  Mix first four ingredients until smooth.  Stir in corn.

3.  Using "fat" of choice, melt butter/bacon grease or heat oil to medium-high.  

4.  Drop 1/4 cups full onto hot surface and let sit until bubbles form and edges start to dry (similar to pancakes).  Flip and cook until set and cooked through.  

5.  Remove from heat and place in warm oven to keep until ready to serve.

6.  Serve with butter, but for a sweet touch, serve with honey or syrup.