Saturday, July 4, 2009

Roasted Corn Spoonbread

Add two cups boiling water to one cup cornmeal. Let sit until water is absorbed. Add one cup buttermilk and three eggs. I roasted corn, then cut the kernels off the cob, added them to the cornmeal mixture. Add onions that have been caramelized in butter, and cheddar (I used white and sharp cheddar from Minnesota). Bake.

No comments:

Post a Comment