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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe goes with Southwestern Cornbread Crêpes, Goat Cheese-Filled Cornbread Crêpes Ingredients:
3/4 cup cornmeal |
3/4 cup all-purpose flour |
2 1/2 cups buttermilk |
1/4 cup vegetable oil |
4 large eggs |
1 1/2 teaspoons salt |
1 cup coarsely chopped fresh corn kernels (about 3 to 4 ears) |
Directions:
1. Process first 6 ingredients in a blender until smooth, stopping once to scrape down sides. Transfer to a bowl. Stir in corn, and chill 1 hour.
2. Coat a 7-inch nonstick skillet with vegetable cooking spray; place over medium heat until hot. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 3 minutes or until top is set. Turn out onto wax paper; cool. Repeat with remaining batter.
3. *1 cup coarsely chopped frozen whole kernel corn may be substituted for frozen corn.
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