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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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this is got to be up there with the spicy flavors.use a hotter perrer for more spice Ingredients:
1 cup stoneground cornmeal |
1 cup unbleached flour |
2 ears fresh corn (cut off cob ) |
1 finely chopped fresh jalepeno pepper |
2 teaspoons baking powder |
2 tablespoons sugar |
1 teaspoon salt |
2 eggs |
1 cup milk |
1 stick butter |
(you may add habanero pepper as well, but watch out for the extra heat) |
Directions:
1. Mix all dry ingredients in bowl. Add beaten eggs, melted butter and milk. Finally add fresh corn and peppers. Be careful not to over mix ingredients. Pour batter into well oiled cast iron skillet or muffin pans. Any baking pan that is approx. 8x10 will do, but cast iron is best. Bake at 400 for approx. 20 min. Enjoy!!!
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