- 2 large eggs
- 1/4 cup sour cream
- 1 (7 ounce) package Martha White® Sweet Yellow Cornbread & Muffin Mix
- 1 cup fresh corn kernels, coarsely chopped
- 8 slices cooked bacon, crumbled
- 1/4 teaspoon ground red pepper (cayenne)
- Crisco® Pure Vegetable Oil, for frying
- Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
- Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.