CHEDDAR JACK FRITTERS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Millet Estate in Greenville, Texas in 1992. 4 ears of corn kernels removed and coarsely chopped 1 cup sharp Cheddar cheese shredded 1 cup pepper Jack cheese shredded 1/2 cup white Cheddar cheese shredded 3 eggs slightly beaten 1/2 cup buttermilk 3/4 cup flour 1 teaspoon baking soda 4 tablespoons butter Combine ingredients to form batter then heat a large non-stick skillet over medium heat. Add 1 tablespoon butter to pan per batch. Drop 1/4 cup measures of batter into skillet. Cook 3 minutes per side.

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