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Categories:
stone ground yellow cornmeal flour whole wheat flour baking powder salt baking soda fresh ground black pepper cream-style corn corn kernel sour cream milk eggs vegetable oil light brown sugar jalapeno pepper
Viewed: 13 - Published at: 7 months agoIngredients
- 1 cup stone ground yellow cornmeal
- 3/4 cup unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- fresh ground black pepper, to taste
- 1 cup cream-style corn
- 1/2 cup corn kernel, fresh (or frozen, thawed if frozen)
- 1/2 cup sour cream
- 1/2 cup milk
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- 1 tablespoon light brown sugar (packed)
- 1 -2 fresh jalapeno pepper, seeded, minced
Method
- Preheat oven to 400*F.
- Butter an 8" square baking pan.
- Toss the dry ingredients together in a mixing bowl.
- In another bowl, stir the cream style corn and all the rest of the ingredients together until smooth.
- Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.
- Bake at 400*F. until the top is golden and a toothpick or knife inserted in the center comes out clean, about 25 minutes. Cool slightly in the pan before cutting into squares. Enjoy!
- Note:.
- For a dark, crisp crust, bake the batter in a preheated, greased cast iron skillet. Serve fresh and hot with sweet butter and honey!
