Our Lady of Lourdes Catholic Church
4 cups self-rising Martha White® self-rising cornmeal
2 cups Martha White® self-rising flour
¼ cup sugar
1 teaspoon salt
2 teaspoons garlic powder
½ cup chopped jalapenos
1 cup cream style corn
1 cup chopped green onions
1 cup shredded cheddar cheese
Mayfield® buttermilk as needed
- Mix all dry ingredients well.
- Add remaining ingredients to dry using buttermilk. Mix until moistened. Do not overmix.
- Drop by rounded tablespoons into hot oil for 3 minutes, or until golden brown, turning once.
- Drain on paper towel.