1 1/2 c Milk
1 ts Salt
1 ts Sugar
2 tb Butter
1 c Yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1 c Buttermilk
1 Green onion, thinly sliced
1/2 c Thawed frozen corn kernels
3 Eggs, separated
2 Fresh jalapeno peppers,
-thinly sliced
Preheat the oven to 375 degrees. Butter a 2 quart baking dish. In a 3 quart
saucepan heat milk, salt, sugar and butter to boiling point. Slowly whisk
in cornmeal and stir with a wooden spoon for a few minutes so the corn
swells up; mixture should be thick.
Beat in baking powder and baking soda, transfer this mix to a mixing bowl
and beat in buttermilk, scallions and corn and egg yolks, one at a time.
Cool mix to room temperature, whip egg whites until stiff and fold into
corn batter along with jalapenos. Bake 40 minutes or until top is puffy.
Spoon out onto plates alongside pork chops.
Yield: 4 servings
Yields
4 Servings