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
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.
Yields
4 servings