Wednesday, November 4, 2009
I had to try this recipe because of the unique name. We enjoyed these scones as a side dish/dessert with taco salad. We served them with honey butter or tossed in cinnamon-sugar instead of sprinkling with powdered sugar.
Recipe from Taste of Home.
1 tablespoon active dry yeast
¼ cup warm water
1-3/4 cups milk
½ cup cornmeal
1/3 cup vegetable oil
1/3 cup sugar
2 teaspoons salt
1 can (14.75 ounces) cream-style corn
2 eggs, beaten
6 to 7 cups all-purpose flour
Oil for deep-fat frying
In a large mixing bowl, dissolve yeast in warm water. In a large saucepan, heat the milk, cornmeal, oil, sugar and salt to 110° - 115°F.; add to yeast mixture. Add corn, eggs, and 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 – 8 minutes. (Note: I dissolved instant yeast in 2 cups warm water with about 1 teaspoon of the sugar in bowl of standing mixer. Then I added 2/3 cup dry milk, cornmeal, oil, remaining sugar, salt, corn, eggs and 3 cups flour. Beat vigorously for 2 minutes. Add remaining flour gradually to form a soft dough. Knead in mixer for about 4 minutes.)
Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 12-in. rectangle. Cut into 3-in. x 1-1/2-in. strips.
In a deep-fat fryer, heat oil to 375°F. Drop dough strips in batches into oil; fry for 45 – 75 seconds or until golden brown. Drain on paper towels. Dust with confectioners’ sugar.
Yield: about 6-1/2 dozen. (I used half the dough to make a loaf of bread.)