Yield
12 Servings
Preparation time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes
Ingredients
1 small red onion (diced)
1 red pepper (diced)
1 green pepper (diced)
1 jalapeño (minced)
1 tablespoon olive oil
1 1⁄2 cups flour
2 1⁄2 teaspoons baking powder
1 cup yellow cornmeal
1⁄2 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1⁄2 teaspoons salt
1⁄2 teaspoon ground black pepper
2 large eggs
1⁄2 cup heavy whipping cream
2 tablespoons melted butter
1 cup water
4 cups corn (fresh or frozen)
4 ounces shredded Mexican-blend cheese
4 ounces cojita or feta cheese (crumbled)
Instructions
In a large skillet, sauté the onion, red pepper, green pepper, and jalapeño in olive oil until onion is translucent, about 5 to 7 minutes. Set aside. Preheat oven to 350 F. In a large bowl, combine flour, baking powder, cornmeal, and spices. Add eggs, whipping cream, and melted butter. Begin whisking, slowly adding water as you go until a thick batter forms. Fold in sautéed vegetables, corn, and cheeses. Pour mixture into a 9 x 13-inch greased casserole dish. Bake uncovered for 55 to 60 minutes. Serve hot.
Notes
Per serving: 275 calories, 13 grams fat (7 grams saturated fat), 63 milligrams cholesterol, 585 milligrams sodium, 33 grams total carbohydrates, 3 grams fiber, 10 grams protein.
