YIELD: Makes 12 large fritters (4 to 6 servings)
3 slices – thick-sliced bacon, cut into 1/2-inch pieces
3/4 cup – coarse yellow cornmeal
3/4 cup – all-purpose flour
2 tsp. – baking powder
1 tsp. – coarse salt
1/8 tsp. – freshly ground black pepper
1 1/2 cup – corn niblets, fresh raw or drained canned
3/4 cup – buttermilk
2 T – light honey
vegetable oil, for deep frying
1 cup – dark honey
Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until browned, about 10 minutes. Lift from the bacon fat with a slotted spoon and drain on a paper-lined plate. Set aside.
In a large bowl, stir cornmeal, flour, baking powder, salt, baking soda and black pepper until well blended. Stir in the corn.
In a small bowl whisk the buttermilk and honey until blended. Add to the dry ingredients and fold until thoroughly blended.
Heat about 1 1/2 inches of oil in a deep heavy pot until hot enough to sizzle and brown a crust of bread or 375° on a deep-frying thermometer.
Add the batter by heaping tablespoonfuls to the hot oil. Fry, turning as they brown, about 5 minutes. With a slotted spoon lift the fritters from the oil to a tray lined with double thickness of paper towels.
Heat the additional darker honey in a saucepan set over very low heat, stirring, just until warmed, about 1 minute. Add the bacon to the warm honey and serve with the fritters.
Recipe courtesy of Marie Simmons, cookbook author.