Corn Bread
Ingredients:
- 1/2 cup yellow cornmeal
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 2 1/4 cups fresh corn kernels, divided
- 2 tablespoons each, red and yellow bell peppers, diced
- 6 tablespoons unsalted butter, melted
- 2 tablespoons Serrano chili, minced
- 2 eggs, plus 4 egg yolks
- 1 teaspoon salt
- Dash pepper
- 1/4 cup vegetable oil
Directions:
In a mixing bowl, add the cornmeal, flour, and baking powder, mixing well. In a blender, puree
one-half of the corn until smooth. Pour into a large mixing bowl along with the whole kernels,
milk, bell peppers, chili, and butter, whisking until well blended.
Next, add the cornmeal, again mixing well. In a smaller bowl, whisk the eggs, yolks, salt, and
pepper. Add this egg mixture to the corn batter, stirring until creamy and blended. Heat a griddle
or cast iron skillet with two tablespoons of the vegetable oil. Pour out half of the batter into
six corn cakes and cook for about two to three minutes on each side or until golden brown. Drain
on paper towels and cook the other half of the batter. These cakes are excellent with sour cream,
salsa, or crème fraise.
Serves 6.
|
