| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Stone-ground cornmeal, white |
| or yellow I use 1/2 | ||
| coarse & 1/2 medium. Buy | ||
| in | ||
| health food store | ||
| 1 | t | Baking soda |
| 1 | t | Salt |
| 2 | T | Flour |
| 2 | Eggs, lightly beaten | |
| 2 | c | Buttermilk |
| 2 | T | Canola oil or corn oil, I |
| make it with melted lard | ||
| but I don't to worry | ||
| about | ||
| cholesterol |
INSTRUCTIONS
Preheat oven to 450 degrees. Grease skillet and place in oven to heat. Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into smoking-hot skillet, (batter should sizzle and start to puff around edges. Return to oven and bake for 30-50 minutes or until cake tester inserted in center comes out clean. (ovens vary) For variations, you can add freshly-cut-off-the-cob sweetcorn. You can add some diced or chopped green chiles, Jalapenos, Habaneros or what suits your fancy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesn't melt away to nothing. Cut into wedges. serve hot with fresh butter. Posted to CHILE-HEADS DIGEST by "A.Paysinger" <asenji@earthlink.net> on Oct 16, 1998, converted by MM_Buster v2.0l.
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