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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup vegetable oil, divided |
1 medium onion, chopped |
1 garlic clove, minced |
1 red bell pepper, finely chopped |
1 jalapeño pepper, seeded and finely chopped |
1 (15 1/4-ounce) can whole kernel corn, drained |
1 1/2 cups cornmeal mix |
1 teaspoon sugar |
1/4 teaspoon cumin (optional) |
3/4 cup grated monterey jack cheese |
2 large eggs |
1 cup buttermilk |
Directions:
1. Heat 2 tablespoons oil in a nonstick skillet over medium heat; add onion and next 4 ingredients. Sauté 10 minutes or until tender. Remove from heat, and cool.
2. Stir together cornmeal mix, next 5 ingredients, and 1/4 cup oil until blended. Stir in onion mixture.
3. Heat remaining 2 tablespoons oil in a 9-inch cast-iron skillet in a 400° oven 10 minutes. Pour cornmeal mixture into skillet.
4. Bake at 400° for 30 minutes or until done.
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