Suzanne's Churros

Suzanne's Churros
From Suzanne at Macey's Little Theatre

1 cup water
1 cup flour
1/4 cup cornmeal
1/2 tsp. salt
1 Tbs. sugar
1/2 cup butter
3 eggs
2 tsp. Mexican vanilla- if you don't have it add a little cinnamon to plain vanilla
Oil for frying

Place the water, salt, sugar, and butter in a heavy saucepan. Heat until butter melts and mixture comes to a full boil. Add vanilla, then flour and cornmeal all at once and beat vigorously until mixture is thick and smooth. Continue beating over low heat for about 2 minuets, and then remove from heat. Add eggs, one at a time, beating well after each addition ( until egg is thoroughly mixed into dough). In a heavy skillet add approximately 2" of oil ( I use an electric fry pan) and heat to 375 degrees. Scoop dough into a large pastry bag fitted with a large star (fluted) tip and fold down top of bag to seal. Squeeze bag over hot oil, pushing out a rope of dough the desired length. Cut the end of the dough with a knife, letting rope fall gently into oil. Repeat the process with remaining dough, being careful not to overcrowd the churros. Cook approximately 2-3 minutes, turn and continue cooking until golden. Remove and drain on paper towels. While warm sprinkle with desired topping (cinnamon/sugar, powdered sugar, dipped in chocolate or "dulce de leche" or whipped cream. They are also delicious with fresh squeezed lemon or lime juice). These ca also be baked; squeeze desired length of dough onto a greased cookie sheet. Bake at 400-425 degrees for 15-20 minutes. Turn them at the halfway mark.