| 1 | In a medium saucepan, heat butter with 1 tablespoon sugar, ?teaspoon salt and 1 cup water to boiling. |
| 2 | Remove pan from heat; immediately add corn meal and flour all at once. |
| 3 | Over low heat, cook mixture, stirring constantly, until dough forms a ball, about 1 minute. |
| 4 | Beat in eggs, one at a time, beating vigorously after each addition until dough is smooth. |
| 5 | Line baking sheet with paper towels. |
| 6 | In a paper bag or large bowl, mix remaining sugar with cinnamon. |
| 7 | In a deep heavy skillet or dutch oven, heat 3 inches of salad oil to 375 deg f. |
| 8 | Spoon dough into a pastry bag fitted with a number 6 tip. |
| 9 | Pipe 5" lengths of dough into the hot oil. |
| 10 | Fry until browned on both sides, about 1 ?minutes per side. |
| 11 | With slotted spoon remove churros from oil and place on baking sheet. |
| 12 | While still hot, place in bag and coat with cinnamon-sugar mix. |
| 13 | Serve immediately. |
| 14 | Makes about 2 dozen |
