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Yield: 16 servings
| 2/3 | cups | Yellow cornmeal |
| ½ | cups | Unsifted all-purpose flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Cayene |
| 1 | lg | Egg |
| 10¾ | oz | Condensed corn soup |
| ¾ | cups | Buttermilk |
| ½ | cups | Fresh corn kernels |
| ½ | | Red pepper; finely diced |
| 2 | | Scallions; finely chopped |
| 1 | cups | Sour cream; or |
| 1 | cups | -yogurt |
| 1 | teaspoon | Grated lime zest |
| ½ | cups | Vegetable oil |
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