- 2 tablespoons butter
- 1 cup fresh corn kernels
- 1 cup minced onion
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 cup shredded fontina cheese
- Vegetable oil, for frying
In a medium skillet, melt the butter over medium heat. Add the corn and onions. Cook, stirring occasionally, until the onions are tender, 5 to 6 minutes.
In a medium bowl, combine the cornmeal mix, flour and salt. In a small bowl, whisk together the buttermilk and eggs, and add to the flour mixture, stirring just until the dry ingredients are moistened. Stir in the corn mixture and cheese.
In a medium Dutch oven, pour oil to a depth of 3 inches; heat to 360 degrees F. In batches, drop the batter by heaping tablespoons into the hot oil. Cook until golden brown, 2 to 3 minutes per side. Drain on paper towels. Serve immediately.