| 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 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
tb |
Flour |
| 2 |
lg |
Eggs; lightly beaten |
| 2 |
c |
Buttermilk |
| 2 |
tb |
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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