| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Essnce11 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Softened butter |
| 4 |
|
Eggs; lightly beaten |
| 2 |
c |
Fresh corn kernels; briefly blanched |
|
|
(or 2 cups frozen corn kernels) |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
Preheat oven to 375 degrees. Grease an 8-inch cast-iron skillet with butter
and heat in oven. In a large bowl whisk eggs with corn kernels. Stir in
flour, cornmeal, baking powder and salt. Stir in milk and oil until just
combined. Do not overmix. Remove skillet from oven and pour in batter. Bake
until golden, about 25 minutes. Cool slightly before slicing and serving.
This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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