Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c BUTTER 1/2 c FLOUR
1 c SUGAR 3 ea LARGE EGGS
1 tb SUGAR 2 ts CINNAMON
1/2 c WHITE CORN MEAL

IN A MEDIUM SAUCEPAN, HEAT BUTTER WITH 1 TABLESPOON SUGAR, 1/2 TEASPOON
SALT AND 1 CUP WATER TO BOILING. REMOVE PAN FROM HEAT; IMMEDIATELY ADD
CORN MEAL AND FLOUR ALL AT ONCE. OVER LOW HEAT, COOK MIXTURE, STIRRING
CONSTANTLY, UNTIL DOUGH FORMS A BALL, ABOUT 1 MINUTE. BEAT IN EGGS, ONE AT
A TIME, BEATING VIGOROUSLY AFTER EACH ADDITION UNTIL DOUGH IS SMOOTH. LINE
BAKING SHEET WITH PAPER TOWELS. IN A PAPER BAG OR LARGE BOWL, MIX
REMAINING SUGAR WITH CINNAMON. IN A DEEP HEAVY SKILLET OR DUTCH OVEN, HEAT
3 INCHES OF SALAD OIL TO 375 DEG F. SPOON DOUGH INTO A PASTRY BAG FITTED
WITH A NUMBER 6 TIP. PIPE 5" LENGTHS OF DOUGH INTO THE HOT OIL. FRY UNTIL
BROWNED ON BOTH SIDES, ABOUT 1 1/2 MINUTES PER SIDE. WITH SLOTTED SPOON
REMOVE CHURROS FROM OIL AND PLACE ON BAKING SHEET. WHILE STILL HOT, PLACE
IN BAG AND COAT WITH CINNAMON-SUGAR MIX. SERVE IMMEDIATELY. MAKES ABOUT 2
DOZEN.

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