Ingredients
- 2 1/2 cups yellow cornmeal
- 1/2 cup white-colored flour
- 1/2 cup wheat grains flour
- two tablespoons sugar
- 1 tablespoon salt
- 3 eggs
- 1 1/2 cups buttermilk
- 1/2 cup corn oil (or canola oil)
- 1 (14-ounce) can cream style corn
- 1 (4-ounce can) chopped eco-friendly chiles
- 1/3 cup chopped eco-friendly onions
- 2 cups sharp Cheddar, grated
- two or three tablespoons sun dried tomato plants, chopped
Directions
Pre-heat oven to 425-levels F.
Inside a large bowl, combine first 5 ingredients and blend together. Inside a separate bowl, beat eggs slightly, and blend into mixture. Merge buttermilk and oil. When well blended, add some remaining ingredients 1 at any given time (the batter is going to be lumpy).
Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
Bake 30-45 minutes.
The recipes with this program, that have been supplied by contributors and visitors who might not be professional chefs, haven't been tested within the Food Network's kitchens. Therefore, the meals Network cannot verify the precision of the recipes.
Recipe thanks to Cid Prevost