Corn Pillows

Name: Corn Pillows
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 6-1/2 dozen.
Ingredients: 1 tablespoon active dry yeast; 1/4 cup warm water (110° to 115°); 1-3/4 cups milk; 1/2 cup cornmeal; 1/3 cup canola oil; 1/3 cup sugar; 2 teaspoons salt; 1 can (8-1/4 ounces) cream-style corn; 2 large eggs, beaten; 6 to 7 cups all-purpose flour; Additional oil for deep-fat frying; Confectioners' sugar

We live quite far north and nothing warms us up on cold days like warm breads and rolls. This wonderful recipe comes from a dear friend.

Ingredients

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups milk
1/2 cup cornmeal
1/3 cup canola oil
1/3 cup sugar
2 teaspoons salt
1 can (8-1/4 ounces) cream-style corn
2 large eggs, beaten
6 to 7 cups all-purpose flour
Additional oil for deep-fat frying
Confectioners' sugar

Directions

In a large bowl, dissolve yeast in warm water. In a large saucepan, heat the milk, cornmeal, oil, sugar and salt to 110°-115°, 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. 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 15x12-in. rectangle. Cut into 3x1-1/2-in. strips.
In a deep-fat fryer, heat oil to 375°. Drop dough strips in batches into oil; fry for 45-75 seconds or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

Originally published as Corn Fritters in Holiday & Celebrations Cookbook 2006