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1
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt.
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2
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
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3
Add the evaporated milk and stir until a dough forms.
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4
Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute.
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5
Cover with plastic wrap and let stand at room temperature for 15 minutes.
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6
On a lightly floured work surface, roll the dough into a thick rope.
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7
Cut the dough into 24 pieces and roll each piece into a 9-inch rope.
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8
Bring both ends together and twist each rope tightly.
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9
In a large saucepan, heat the oil to 350.
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10
Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes.
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11
Drain on paper towels and serve hot.
