Ingredients
1-cup. Corn Kernals (Fresh)
1-cup. Corn Meal
1-cup. Flour (All Purpose)
1/2-cup. Sugar
2 1/2-tsp. Baking Powder
1/2-tsp. Fine Salt
1-cup. Buttermilk
1/2-cup. Un-salted Butter (melted)
1-Egg
1-Meduium sized Jalepeno (Chopped) With or with out seeds depending on how spicy you would like it.
Preparation
Pre-heat oven to 400F Remove corn from the cob using a knife and roast the corn on a baking sheet for approx. 10 minutes. Cool the corn completely. Combine flour, corn meal, sugar, baking powder and salt. In a seperate bowl combine buttermilk, butter and egg. Add the chopped jalepeno and cooled corn to the dry mixture. Add the wet ingredients to the dry and mix by hand only until they are all combined. Pour mixture into a lightly oiled cast iron skillet and bake until toothpick comes out clean approx. 40 minutes.
