03-02-2005, 01:58 PM
2 1/2 cups water
2 teaspoons salt
4 tablespoons butter
Pinch of white pepper
1 cup fine yellow cornmeal
1 cup buttermilk
5 eggs
1/3 cup cream
1 cup corn kernels
1 cup diced red bell peppers
1/2 teaspoon crushed dried chiltepin
Chopped cilantro for garnish
Bring water, salt, butter and white pepper to a simmer.
Slowly add cornmeal and continue to simmer, stirring, until it is very thick and coats the bottom of the pan, about 5 minutes.
Preheat oven to 400 degrees F.
Beat in remaining ingredients and pour into a greased 9 x 12-inch baking dish.
Bake until set and browned, 30 to 45 minutes.
Garnish each serving with chopped cilantro.
Yield: 8 servings
Heat Scale: mild to medium
2 teaspoons salt
4 tablespoons butter
Pinch of white pepper
1 cup fine yellow cornmeal
1 cup buttermilk
5 eggs
1/3 cup cream
1 cup corn kernels
1 cup diced red bell peppers
1/2 teaspoon crushed dried chiltepin
Chopped cilantro for garnish
Bring water, salt, butter and white pepper to a simmer.
Slowly add cornmeal and continue to simmer, stirring, until it is very thick and coats the bottom of the pan, about 5 minutes.
Preheat oven to 400 degrees F.
Beat in remaining ingredients and pour into a greased 9 x 12-inch baking dish.
Bake until set and browned, 30 to 45 minutes.
Garnish each serving with chopped cilantro.
Yield: 8 servings
Heat Scale: mild to medium