Special utensil: Deep-frying pot.
In a 2-quart sauce pan, bring the beer and buttermilk to a boil. Stir constantly while cooking. Simmer 4-5 minutes only. Turn off heat, but continue stirring 3-4 more minutes. Let cool. In a large bowl, mix corn, egg, onion, bell pepper, garlic picante sauce, cheese and seasonings. Mix well. Add 1-1/2 cups each flour and cornmeal. Pour about 3/4 of the cooled beer and buttermilk over the batter. Mix well. Make the batter thick, so that when it's dropped into hot grease it will make a ball. If necessary add beer and buttermilk of equal amounts of flour and cornmeal to get, right thickness. Drop by tablespoons into hot grease. Watch for sticking. Cook until golden brown on both sides. Recipe can be cut in half. Serve with fried seafood.
Cajun Country -- New Iberia, Louisiana