- 3 slices thick sliced bacon, cut into 1/2" pieces
- 3/4 c. coarse yellow cornmeal
- 3/4 c. all purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/8 tsp. ground black pepper
- 1-1/2 c. corn niblets, fresh or canned, drained
- 3/4 c. buttermilk
- 2 Tbs. honey
- vegetable oil for frying
- 1 c. honey
Fry the bacon in a medium skillet over medium high heat, stirring occasionally, until crisp, about 10 minutes. Drain on a paper towel - lined plate. Set aside. In a large bowl, stir cornmeal, flour, baking powder, salt and black pepper until well blended. Stir in the corn. In a small bowl, whisk the buttermilk and 2 Tbs. honey until blended. Add to the dry ingredients and fold until thoroughly blended.
Heat about 1-1/2" of oil in a deep pot until hot enough to sizzle (or 375 degrees F on a deep frying thermometer). Add the batter by heaping tablespoonfuls to the hot oil. Fry for about 5 minutes, turning them as they brown. With a slotted spoon lift the fritters from the oil to a tray lined with double thickness of paper towels. Heat the additional 1 c. honey in a saucepan set over very low heat, just until warm, stirring constantly. Add the crisp bacon pieces to the warm honey and serve with the fritters.