Corn Pillows

• 1 tablespoon active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1-3/4 cups milk
• 1/2 cup cornmeal
• 1/3 cup canola oil
• 1/3 cup sugar
• 2 teaspoons salt
• 1 can (8-1/4 ounces) cream-style corn
• 2 large eggs, beaten
• 6 to 7 cups all-purpose flour
• Additional oil for deep-fat frying
• Confectioners' sugar

1. In a large bowl, dissolve yeast in warm water. In a large saucepan, heat the milk, cornmeal, oil, sugar and salt to 110u0b0-115u0b0, add to yeast mixture. Add corn, eggs and 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x12-in. rectangle. Cut into 3x1-1/2-in. strips.
4. In a deep-fat fryer, heat oil to 375u0b0. Drop dough strips in batches into oil; fry for 45-75 seconds or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

active dry yeast, warm water, milk, cornmeal, canola oil, sugar, salt, creamstyle corn, eggs, flour, additional oil, confectioners

Taken from www.tasteofhome.com/recipes/corn-pillows/ (may not work)