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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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these sounded good to me and I can easily convert the recipe to Gluten Free... the recipe is from Cooking Bread Ingredients:
1 1/2 cups buttermilk |
1 cup cream corn |
2 eggs |
2 cup fine cornmeal |
1 1/2 cups pastry flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon chili powder |
1/4 cup diced red onion |
1/4 cup jalapeno peppers |
salt and pepper to taste |
Directions:
1. Prep all your ingredients, this will help to make things move faster. Pour the buttermilk into a bowl. Add in the cream corn and the eggs into the buttermilk. Add in a little fresh ground pepper to taste and mix with a wire whisk.
2. In a separate bowl add in the cornmeal and the pastry flour. Add in the chili powder and mix with a wire whisk.
3. Pour the liquid mixture into the flour mixture. Add in the diced onions and the jalapeno peppers. Using a wooden spoon combine all the ingredients.
4. Spray a little oil onto a heated griddle. Pour the corn cake mixture onto the hot griddle. When the corn cakes start to bubble flip them over. Cook till done.
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