- 1 smoked brisket
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 minced jalapeno peppers
- 1 (8 1/2 ounce) can cream-style corn
- 1/3 cup finely grated onion 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
Heat your oil to 350.
Cube your brisket into "burnt end size pices. Approx 1x1 inch.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together. It should be thick.
Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan.
Dunk each brisket bite into the batter.
Immediately drop into the oil and fry until golden brown.
**FYI - brisket can also be replaced with pork belly.