Wednesday, October 14, 2009

Southern Corn Fritters and Honey Butter

During the fall and winter, I find myself serving beans a lot for dinner. My family likes beans so this isn't generally a problem. It is a cheap meal, but it can get boring if I don't add some fun side dishes. Personally, I am satisfied with some ketchup and onion on my beans. I need nothing else to enjoy a perfectly fine supper. The other members of my family do not agree with this notion. Since beans are on the menu several times a week, I try to spice them up a bit. Sometimes I will make a Mexican Cornbread or Fried Cornbread to go with them. Last night, I went the extra step and made Corn Fritters with Honey butter. My kids and husband were elated. They even commented on how good the beans tasted with the homemade Macaroni and Cheese. The highlight of the meal was the Corn Fritters for sure. If you make these, please make the honey butter to serve with them. They are just plain Jane's by themselves, but with the honey butter they are a piece of heaven along side a big pot of pinto beans!

Southern Cornbread Fritters and Honey Butter

2 Tablespoons Milk
1 egg
1 Tablespoon melted butter
1/4 cup cream style corn
1/2 cup bread flour
1/2 cup self rising flour
2 Tablespoons sugar
1/2 teaspoon baking powder


Mix wet ingredients, then add dry ingredients. Stir well. Dough will be stiff. Heat oil in a small pan. Drop rounded teaspoon fulls of batter in hot oil. Fry until golden, turning often so they do not burn on the outside. Drain on paper towels. Serve warm with honey butter.
*This corn fritter recipe can be doubled. I do that for our family. You can add a bit of salt to the batter or sprinkle some after they have fried. I think they need a little bit of salt somewhere! I use canned cream corn or I will use my frozen corn. If I use canned cream corn, I put the leftovers in a bag a freeze the rest for next time I want to make these. I prefer these with frozen cream corn because the corn seems to have more flavor.

Honey Butter

1 stick butter (not margarine)
1/2 cup honey
With a mixer, whip the butter and then add the honey. You add can a little powder sugar to make it the consistency you want. Don't add to much or it will be like icing! I usually just add about a 1/4 cup of powder sugar. Beat well. Store in refrigerator. Make sure you let the honey butter set out at room temperature for awhile before serving or it will be hard. This honey butter will last several weeks in the refrigerator. It is delightful served on fresh bread or toasted whole wheat toast. It is also a special treat for a hot bagel or a croissant! Enjoy!!!

grace and peace,
julie

6 comments:

Carmen C. said...

YUM! I'm gonna try this for sure:)Honey butter is good on so many things, except the waistline, but I'm not gonna let that stop me. LOL!

Sadie said...

The corn fritters look really good!I'll have to try them out one of these days....

Lynn Bartlett said...

I do the same thing, try to have something I know the guys will like in the way of bread with a meal of beans or a casserole. Thanks for the recipe!

Carrie Mc said...

I've never known anyone other than my cousin and me that eat ketchup in their beans. Thanks for the fritter recipe. I can't wait to try it.

Leigh said...

Thanks for the recipe, Corn fritters with honey butter are so yummy. When I lived in Alaska these were served at every event and lots of restaurants and were always delicious. Served along side some beer battered halibut makes them even better. I can't wait to make these.

Shani Nicole said...

I love corn fritters. I had them for the 1st time at the Puyallup Fair and they were addicting. I can't wait to make these!