BUTTERMILK FRIED CORN

Steps:

• Combine corn kernels and buttermilk in large bowl; let stand 30 minutes.
• Drain.
• Combine flour and next 3 ingredients in large zip-top plastic bag.
• Add corn to flour mixture, a small amount at a time, and shake bag to coat corn.
• Pour oil to depth of 1 inch in a Dutch oven; heat to 375*.
• Fry corn, a small amount at a time, in hot oil 2 minutes or until golden.
• Drain on paper towels.
• Serve as a side dish or sprinkle on salads, soups, or casseroles.
• Yield: 2 cups.