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Ingredients
  • 3 cups fresh or frozen corn kernels
  • 2 cups plus 2 tablespoons buttermilk
  • 2 cups stone ground cornmeal
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ⅔ cup grape seed oil, or other neutral oil
  • 2 tablespoons unsalted butter
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