Bluth Family Sweet & Savory Cornballs

Cinema & Spice
















DANGER: Cornballs are potentially addicting and possibly dangerous! Watch your guests for signs of cornball stealing, taking more than their fair share, or eating the Cornballs while they are too hot. And oh yeah, also watch out for the hot oil.


Ingredients:


1/2 cup + 1 tablespoon white spelt flour

1/2 cup +1 tablespoon fine cornmeal

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon fresh ground pepper

1 egg

1/2 cup unsweetened soy milk with 1 tablespoon fresh lemon juice

oil for frying


For Savory Cornballs add these ingredients to the mixture:


1/4 cup onion, diced

2 cloves of garlic, minced

2 green onions, minced

1 ear of corn, with kernels off of the cob

1/4 teaspoon red chili flakes

2 tablespoons cheddar cheese, grated (optional)


For Sweet Cornballs add these ingredients to the mixture:


1/4 cup + ¼ teaspoon of vanilla sugar (or regular sugar)

¼ teaspoon cinnamon

1 ear of corn, with kernels off of the cob

maple syrup for drizzling

a paper bag


Directions for savory:


Place all ingredients in a bowl and mix, with the exception of the corn and green onions. Once the mixture is well combined, add in the corn and green onions.


Heat at least 6 inches of oil in a pot. Once the oil is hot, begin making your cornballs. Make each ball about 1 inch round and use a metal spoon to place them in the oil. If the oil starts splattering all over the place then it is way too hot, turn the heat down... or you know what happens next! Once the cornballs are nice and brown on one side, flip them over, remove them from the oil and lay down on a paper towel to cool. They will need to cook about 3 minutes per side.


Directions for sweet:


With the exception of the 1/4 cup of sugar and the corn, place all ingredients in a bowl and mix well. Once the mixture is combined, add in the corn and mix again.


In a paper bag, combine the 1/4 cup of vanilla sugar and the cinnamon.


Heat at least 6 inches of oil in a pot. Once the oil is hot, begin making your cornballs. Make each ball about 1 inch and use a metal spoon to place them in the oil. If the oil starts splattering all over the place the oil is way too hot, turn the heat down... or you know what happens next! Once the cornballs are nice and brown, remove them from the oil and lay down on a paper towel to cool, they will need to cook about 3 minutes per side.

Once cooked, place the cornballs in the paper bag and shake.


Serve hot drizzled with maple syrup!


Each type of cornball serves 4-6