Description[]
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991.
- Contributed by Catsrecipes Y-Group
Ingredients[]
- 2 ears corn
- ½ teaspoon + 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 egg whites
- ¾ cup buttermilk
- 1⅓ cups unbleached white flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ⅔ cup yellow cornmeal
- ½ poblano pepper seeded and minced
- 2 minced pickled jalapenos
- ¼ cup finely chopped cilantro
- 2 scallions finely chopped
Directions[]
- Preheat grill.
- Shuck the corn then brush lightly with the ½ teaspoon olive oil and season with salt and pepper.
- Grill corn over high heat for 5 minutes per side.
- Let the corn cool then cut the kernels off the ears.
- Preheat oven to 350°F.
- Brush a cast iron skillet with a little olive oil and place it in the oven to preheat.
- Combine egg whites, ¾ cup buttermilk and remaining oil in a large bowl and whisk until well mixed.
- Sift flour, baking powder, sugar and 1 teaspoon salt into the liquid ingredients.
- Add cornmeal and gently stir with a wooden spoon until ingredients are just mixed.
- Stir in grilled corn, chilies, cilantro and scallions.
- If the batter is too dry add remaining buttermilk.
- Spoon the batter into the hot skillet and bake 40 minutes.
- Loosen edges with a slender knife and invert skillet onto a round platter to unmold the corn bread.
- Cut into wedges and serve with honey.