 | | Directions |
- Preheat oven to 375. Oil a 2 quart baking dish.
- Put 1 1/2 cups of corn (drained, if using canned corn) in food processor bowl, along with coarsely chopped onion. Process to a creamy puree.
- In a large bowl, beat eggs, add melted butter and buttermilk, and mix well. Add 1/2 cup unpureed corn and the pureed corn-and-onion mix. Stir in well.
- Stir together cornmeal, baking soda, and salt. Add to the liquid mixture. Put half of this batter into prepared dish. Sprinkle with cheese and top with remaining batter.
- Bake until the top is set and slightly browned, about 1 hour. center should be creamy, not dry. Serve with salsa if desired.
- TIP: To sour milk as a substitute for buttermilk: put 1 tablespoon vinegar in measuring cup, fill with milk, stir gently and let stand several minutes.
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Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
|  | | Ingredients | | - | | 2 cups whole kernel corn, divided (fresh, frozen or canned) |
| - | | 1 cup cornmeal |
| - | | 1/3 cup butter |
| - | | 1 cup buttermilk (substitute soured milk; see TIP) |
| - | | 2 eggs |
| - | | 1/2 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 1 onion |
| - | | 1 cup freshly grated or shredded cheese |
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