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Ingredients
US|METRIC
4 SERVINGS
- 1 cup unsalted butter (melted)
- 3 cups all purpose flour
- 1 cup yellow cornmeal (Bob's Red Mill medium-grind)
- 1/2 cup sugar
- 1/4 tsp. cayenne pepper
- 2 Tbsp. baking powder
- 1 Tbsp. kosher salt
- 1 1/4 cups whole milk
- 3/4 cup sour cream
- 2 extra large eggs
- 1 roasted red bell pepper (can use jarred roasted bell pepper or roast in a 375° oven for 25-30 minutes; transfer pepper to a bowl covered in plastic wrap to cool; remove skins and seeds Reserve a few slices to decorate the top, if desired.)
- 1 cup corn kernels (fresh, from about 2 ears Reserve a few kernels to decorate the top, if desired.)
- 1/2 cup Hatch chiles (fire roasted, peeled, seeded and chopped, can use canned hatch chiles)
- 2 cups grated cheddar cheese (can use monterey jack or pepper jack if preferred. Reserve about 1/4 cup to sprinkle on top, if desired.)
- 1/2 cup cilantro (chopped)
- 2 Tbsp. butter (for the skillet)
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