Cornbread fritters

These moreish nibbles are known as hushpuppies in the US.

Ingredients

1 cup	Fine polenta (Main)
1 cup	Cornmeal flour, or standard flour
2 tsp	Baking powder
2 tsp	Salt
½ tsp	Freshly ground black pepper
½ cup	Buttermilk
50 g	Butter, melted
2 Tbsp	Hot sauce, I use Culleys green chile
1	Corn cob (Main)
2	Spring onions, chopped
2 handfuls	Fresh mixed herbs, e.g chervil and basil, chopped

Directions

1. Into a mixing bowl, sift the ground polenta (cornmeal) with the yellow cornmeal flour (or use regular flour), baking powder, salt, and freshly ground black pepper.
2. In a separate bowl, whisk the buttermilk with the melted butter and hot sauce.
3. Coarsely grate the kernels from the corn cob into the buttermilk.
4. Add the wet to the dry ingredients and mix together to form a coarse batter.
5. Fold in the spring onions and chopped herbs.
6. Chill batter for a while.
7. Fry small spoonfuls of batter until golden, drain and season with flaky sea salt.
8. Serve with fresh lemon wedges and extra hot sauce.