1 (6 oz.) package self-rising white cornmeal mix
1 (11 oz.) can whole kernel corn, drained
1/2 large bell pepper, diced
1/2 cup all-purpose flour
7 green onions, thinly sliced
1 large carrot, shredded
2/3 cup buttermilk
1 large egg, lightly beaten
1/2 tsp. dried crushed red pepper
1/4 cup vegetable oil
Toppings: Sour cream, salsa
Stir together everything except oil and toppings. Heat 2 Tbsp. oil in a large non-stick skillet. Drop batter by 1/3 cupfuls into hot oil and cook 3 to 4 minutes on each side or until golden brown. Repeat procedure with remaining oil and batter. Serve with sour cream and salsa. Yield: 10 servings.
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