Jamaican Festival

This is a cross between Johnny Cakes and the Corn Dog batter. It was named Festival for the Jamaican Independence Celebrations of 1962.
2 cup all-purpose flour
1/2 cup coarse cornmeal
4 tablespoons sugar
1 teaspoon salt
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
3/4 cup milk, cold
2 cups vegetable oil


  1. In a large bowl, mix together the flour, cornmeal, salt, baking powder, and nutmeg. In another bowl, combine the sugar and milk (here is a little secret, add a . Slowly stir the milk mixture into the flour mixture to make a pliable dough. Knead the dough lightly for 2 minutes. Add a little more flour if needed. Cover dough and rest four 20 minutes. 
  2. Divide dough into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.
  3. Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.
Also try
Sausage Festivals: Omit Nutmeg. Add 1/2 to 3/4 cup crushed, shredded or minced  Sausages, 1 tbsp minced scallions. Mix into dough, shape and fry.
Cheesy Festivals: Cut sticks of Cheddar Cheese and place in the middle or shred 1/2 cup Parmesan and mix into dough. Fry as usual.