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Description
You can bake this in a cast iron pan or bake with terra cotta pottery, which actually works better in my opinion (but not everybody has terra cotta in their kitchen). I suggest an 11″ diameter saucer (about an inch deep). The important thing to note about baking with terra cotta pottery is to allow the ceramic to preheat sufficiently in your oven before putting the food into it. It adds a bit of time to the preheat process, but the results are better.
Ingredients
US|METRIC
4 SERVINGS
- 2 cups cornmeal (not cornbread mix -- should say 100% corn)
- 1 tsp. kosher salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 Tbsp. honey
- 1 cup buttermilk
- 2 eggs
- 1 can creamed corn
- 2 jalapenos (diced)
- 2 Tbsp. corn oil (or vegetable oil)
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Directions
- Preheat oven to 425 degrees. Place a 10-inch cast iron pan or 11-inch terra cotta saucer in the oven to preheat. If using a terra cotta dish, let it preheat for a few extra minutes before baking.
- In a bowl combine dry ingredients (cornmeal, salt, baking powder and baking soda and baking powder).
- Cut jalapenos in half, scoop out the seed and innards, then finely dice.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1410mg59% |
| Potassium540mg15% |
| Protein14g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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