Cornmeal Churros

Steps

1. 1In a small pot, combine the butter, water, and brown sugar. Melt over medium/high heat, stirring to dissolve the sugar. Just before the mixture begins to boil, turn the heat down to low and add in the vanilla extract, salt, flour, and cornmeal. Stir until a thick paste begins to form. Remove from heat and allow to cool to room temperature.
2. 2Add the eggs, one at a time, mixing in between. Then stir in the cream. If your mixture feels too thick (won't be easy to pipe out of a bag), you can add another tablespoon of cream. I only needed one, but you can add more if needed. Place the dough in a piping bag fitted with a star tip. I used a Wilton tip #1M.
3. 3Heat 2-3 inches of oil in a large pot to 350°F. Pipe the churros into the hot oil, using kitchen shears to cut the batter off when you're done piping. Cook on each side for 30-45 seconds. Remove to a plate lined with paper towels to remove excess oil.
4. 4For the cinnamon sugar mixture, I'll go ahead and level with you here, I didn't measure how much I used. (Gasp!) I just filled a loaf pan with a 1/2" or so of sugar, sprinkled in a generous amount of cinnamon, and gave it good stir. Then I dipped my still-warm churros in the mixture to coat them.
5. 5I'm sorry for not having exact measurements here, but honestly you really don't need them. This is just to coat the churros. So if you don't make enough, you can always add more to pan if needed. If you make too much, save it and use it in something that you don't mind a little cinnamon sugar on (maybe coffee?).