• ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon old bay seasoning
  • ½ teaspoon baking powder
  • Kosher salt and freshly ground pepper
  • ½ cup buttermilk, well shaken
  • 1 large egg
  • 1 tablespoons avocado oil
  • 1 tablespoon butter
  • 1 clove garlic, finely chopped
  • 3 green onions, thinly sliced
  • 1 ½ cups corn kernels (if using frozen, thaw)
  • 2 tablespoons canola oil, for frying


1. Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook’s Note: If the batter is too thick, add more buttermilk.
2. Add the avocado oil and butter to a medium nonstick skillet over medium-high heat. Once foamy, add the garlic and green onions and sauté until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
3. Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.

(Serves 10)

Need a buttermilk substitute? Add 1 tablespoon of apple cider vinegar to a ½ cup of whole milk and stir.