If you’re using fresh corn, start by removing the kernels from the cob. You can do this by slicing down the sides of the cob with a sharp knife. If frozen corn is your choice, make sure it’s thawed and drained well.

In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and black pepper. Stir the mixture until well combined.

In a separate bowl, whisk together the buttermilk and onions (if using).

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the corn kernels. Your mixture should be thick and slightly lumpy.

In a large skillet, heat about 1/4 inch of cooking oil over medium heat. To test if the oil is ready, drop in a small spoonful of the batter; it should sizzle upon contact.

Drop spoonfuls of the batter into the hot oil, ensuring you don’t overcrowd the pan. Fry until golden brown, about 3-4 minutes on each side.

Once cooked, remove the fried corn from the skillet and place them on a paper towel to drain excess oil. Serve warm and enjoy!