2 tb Butter; melted
1/2 c Yellow cornmeal
3/4 c Flour; all-purpose
1 1/2 ts Baking powder
1/2 ts Salt
Pepper to taste
1 tb Honey
3 Eggs; beaten until foamy
1/2 c Milk or buttermilk
1/2 c Whole kernel corn
1 sm Onion; diced
1 cl Garlic; diced
1 sm Jalapeno pepper; diced
1/2 c Tomatoes; chopped
1/2 c Cheddar cheese; grated
Generously coat an 8- or 9-inch cast-iron skillet with the butter and place
it in oven while the oven preheats to 425=F8. Blending well, combine all of
the remaining ingredients except for the cheese, which you should reserve
to sprinkle over the top of the prepared batter.
When the butter has melted and the skillet is thoroughly heated, remove the
hot skillet from the oven and carefully pour the batter into it, spreading
it out even1y. Sprinkle the cheese over the batter. Return skillet to oven
and bake for 20 to 30 minutes or until a knife inserted in the center comes
out clean. Remove from oven and cool for 5 minutes. Serve warm, and enjoy!
Makes about 8 wedges. ** Enduring Harvests Native American Foods and
Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot
Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3
Scanned and formatted for you by The WEE Scot — paul macGregor
Yields
8 Servings