The heritage cook


  • 4
    ears fresh sweet corn or 2 cups frozen whole kernel corn, thawed
  • 1
    lb. grape or cherry tomatoes
  • 1
    Tbsp. vinegar
  • 1
    tsp. salt
  • 1
    15.5-oz. can butter beans, rinsed and drained
  • 1
    6-oz. pkg. Southern-style corn bread mix
  • 1
  • 1
    tsp. ground ancho chili or chili powder
  • Olive oil
  • Fresh Italian (flat-leaf) parsley or cilantro leaves (optional)


1.If using fresh corn, cut kernels from cobs; set aside.

2.Meanwhile, coarsely chop, halve, and/or slice tomatoes. In small saucepan combine tomatoes, vinegar, 1/2 teaspoon salt, and 1/4 cup water. Cook, covered, over medium-low heat, stirring occasionally. For fritter batter, in large bowl, mash beans with a fork. Add corn, corn bread mix, egg, ground chili, 1/2 teaspoon salt, and 1/2 cup water; stir to combine.

3.Heat a large griddle or 12-inch skillet over medium heat. Add 1 teaspoon oil. Drop four 1/2-cup scoops of batter on griddle at a time. Cook 4 minutes per side. Serve fritters with warm tomatoes and parsley and/or cilantro. Makes 4 servings.