12 large fritters (4 to 6 servings)


  • 3 slices thick-sliced bacon cut into ½ inch pieces
  • ¾ cup coarse yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1-1/2 cup corn niblets fresh raw or drained canned
  • ¾ cup buttermilk
  • 2 tablespoons 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 to the Boursin for a different flavor.