2Tbspgranulated sugar or the equivalent of sugar substitute of choice
2tspbaking powder
1tspseasoned salt
1tsp paprika
1/2tspbaking soda
1/2tspgranulated garlic or garlic powder
1/4tspcayenne
1/2cupbuttermilk, well shaken
2Tbspunsalted buttermelted
2largeeggsbeaten
2cupsfresh corn kernels or frozen corn, thawed
1cupshredded monterey jack cheese
8slices bacon cooked and crumbled
4mediumgreen onionsfinely chopped
3Tbspchopped flat leaf parsley
6Tbspolive oil or vegetable oil for fryinguse more or less as needed
sour cream for serving
Instructions
In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, paprika, baking soda, garlic and cayenne.
In a separate bowl, whisk together buttermilk, butter and eggs. Add to dry ingredients, mixing until fully moistened.
To the bowl add corn, cheese, bacon, onion and parsley. Use a large spatula to mix until evenly distributed. (Reserve some bacon, and parsley for garnishing)
In a large skillet, heat 2 Tbsp oil over medium-high heat. Use a 1/4 cup measuring cup to divide the corn cake batter cooking in batches for about 2 minutes per side. Add additional oil to the pan between batches.
Serve immediately garnished with sour cream, bacon and parsley.