1 c Yellow corn meal
1 c All-purpose flour
1/4 c Sugar
1 tb Baking powder
1/2 ts Salt
2 lg Eggs; beaten
1 c Buttermilk
1/4 c Canola oil
2 Jalapenos peppers; seeded
-and minced
1 c Corn kernels; fresh or
-frozen and
; thawed
4 Scallions; chopped
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder and
salt. In a separate bowl, whisk together the eggs, buttermilk, oil,
jalapenos and scallions. Gently fold the liquid ingredients into the dry
ingredients until the mixture forms a batter. Pour the batter in to a
greased round 9″ baking pan. Bake at 375? for 20-25 minutes or until a
toothpick inserted in the center comes out clean. Cool, then cut into
wedges and serve.
Yields
1 servings