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Makes 6 servings


    • 2/3 cup yellow cornmeal
    • 1/2 cup grated Cabot Garlic & Herb Cheddar
    • 3 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking soda
    • 1/2 cup whole milk
    • 1 large egg
    • 1 tablespoon maple syrup
    • 2/3 cup frozen or canned corn
    • 1/3 cup vegetable oil


1. In large bowl, whisk together cornmeal, cheese, flour, salt and baking soda.

2. In small bowl, whisk together milk, egg and maple syrup; stir into cornmeal mixture just until no trace of dry ingredients remain (do not overmix). Stir in corn.

3. Heat oil in medium skillet over medium-low heat. Working in batches of about four fritters, spoon 1 heaping tablespoon of batter per fritter into skillet; cook until lightly browned on underside, about 2 minutes. Turn over and cook until lightly browned on second side, about 2 minutes longer.

4. Transfer with spatula to paper towels to drain.

    Nutrition Analysis
    Calories 265 , Total Fat 18g , Saturated Fat 5g , Sodium 426mg , Carbohydrates 20g , Dietary Fiber 1g , Protein 6g , Calcium 140mg 

Recipe from Cabot Creamery Cooperative
Recipe courtesy of Chef Jon Ashton


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