Haven't done a recipe post in a long while. Mostly posting because I was happy with how dinner came out tonight and I want to write it down somewhere I'll remember where to find it later
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Definitely like the version in the original post, plus it uses the entire can instead of having some leftover creamed corn in the fridge. I've started adding a half a teaspoon of chili powder to a double recipe which adds just a hint of heat, but not too much to still be able to serve to little kids. For a double recipe, I use two large (40 oz) cans of kidney beans. Last night I used a pound of fresh tomatoes to use up the ones in the garden and three of my orange peppers for a little more color, and it worked great. I went over to a friend's house and let it simmer for another four hours (from when I got there to when we ate dinner) and the flavors were noticeably better blended.
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1 1/4 cp flour
3/4 cp corn meal
1/4 cp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cp creamed corn
1 cp buttermilk
1 beaten egg
Mix dry ingredients, stir wet in until moistened, bake in greased 8" or 9" pan at 400 for 25 minutes. Came out perfect.
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