Tomato and corn Zucchini and Tomato
Apple Pie
Ingredients:
¾ cup granny Smith apple diced
2 tbsp. brown sugar
3 tsp water
¼ tsp cinnamon
¼ cup uncooked oats
1 cup water
¼ cup All Purpose flour
¼ cup self-rising yellow corn meal mix
Directions:
Mix all ingredients in a bowl until mixture is blended thoroughly. Heat canola oil to 325* F. Take 1/8 of cup of the mixture and release into the hot oil. Cook for about 4-5 minutes or until golden brown.
Optional: Use a caramel sauce for dipping.
Bacon cheesy grits
Ingredients:
¼ cup All Purpose flour
¼ cup self- rising yellow corn meal mix
¼ tsp salt
¼ cup cooked bacon crumbled
¼ cup cooked grits
½ cup shredded cheddar cheese
½ to 1 cup water
Directions:
Mix all ingredients in a bowl until mixture is blended thoroughly. Heat canola oil to 325* F. Take 1/8 of cup of the mixture and release into the hot oil. Cook for about 4-5 minutes or until golden brown.
Optional: Pairs well with any breakfast
Jalapeno Cheddar
Ingredients:
¼ cup All Purpose flour
¼ cup self- rising yellow corn meal mix
¼ tsp salt
1 large jalapeno pepper diced small and seeded
½ cup shredded cheddar cheese
½ cup water
Directions:
Mix all ingredients in a bowl until mixture is blended thoroughly. Heat canola oil to 325* F. Take 1/8 of cup of the mixture and release into the hot oil. Cook for about 4-5 minutes or until golden brown.
Optional: Pairs well with chili or as an appetizer.
Tomato and corn
Ingredients:
¼ cup All Purpose flour
¼ cup self-rising yellow corn meal mix
¼ tsp salt
½ cup canned cream corn
½ cup fresh diced tomatoes
½ cup water
Directions:
Mix all ingredients in a bowl until mixture is blended thoroughly. Heat canola oil to 325* F. Take 1/8 of cup of the mixture and release into the hot oil. Cook for about 4-5 minutes or until golden brown.
Optional: Pairs well with chili.
Zucchini and Tomato
Ingredients:
¼ cup All Purpose flour
¼ cup self- rising yellow corn meal mix
¼ tsp salt
½ cup fresh shredded zucchini
½ cup fresh diced tomatoes
½ cup water
Directions:
Mix all ingredients in a bowl until mixture is blended thoroughly. Heat canola oil to 325* F. Take 1/8 of cup of the mixture and release into the hot oil. Cook for about 4-5 minutes or until golden brown.
Optional: Pairs well with salads and Tomato soup
Savory Southern Indulgence 