Instructions: Stir together corn and buttermilk; let stand 30 minutes. Drain.

Combine flour and next 3 ingredients in a large heavy-duty zip-top plastic bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.

Pour oil to depth of 1 inch in a Dutch oven; heat to 375 degrees F. Fry corn, in small batches, 2 minutes or until golden. Drain on paper towels. Serve immediately.

Yield: 4 servings.

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