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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Liven up time-tested hoe cakes with green chiles and corn. Ingredients:
1 cup frozen corn niblets, thawed |
1 cup cornmeal mix |
1/2 cup buttermilk |
1/2 cup boiling water |
1 (4.5-oz.) can chopped green chiles, undrained |
1 tablespoon vegetable oil |
1/4 teaspoon ground cumin |
butter |
Directions:
1. Whisk together first 7 ingredients, whisking just until dry ingredients are moistened. (Batter will be thin.)
2. Spoon batter by level 1/4 cupfuls onto a hot (375°) greased griddle or a greased nonstick skillet over medium-high heat. Cook, in batches, 3 to 4 minutes or until tops are covered with bubbles and edges look slightly dry and cooked; turn and cook until done. Serve with butter.
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