(serves 12 or more)
Preparation time: Thirty minutes
1 1/3 cups whole milk
2 oz grated cheddar cheese
2 tablespoonfuls margarine or cooking oil
1 large egg at room temperature
1 1/2 cups cornmeal
1/2 cup wheat flour
1/4 teaspoon salt, or to taste
1 teaspoon sugar or equivalent substitute such as Equal or Splenda
Enough frying oil
Melt the cheese and margarine in the milk at medium or medium-low heat. Stir occasionally until the cheese and margarine have melted.
Add the egg and whisk into the mix.
Mix together the remaining ingredients in (B). Slowly add them to the mix, whisking frequently to avoid lumping.
Remove from the heat and allow the mixture to cool, or refrigerate until the next day.
Blend all ingredients together.
Use a ladle to measure out enough mixture to form flour patties, which can be anywhere from three to six inches in diameter and about as thick as a loaf of sandwich bread.
Fry in a deep skillet with enough oil to assure even cooking on both sides. Remove when color is a light golden tan. Serve while still warm.
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