Ingredients:
1/4 cup diced green chilies, drained
1 cup unbleached or all-purpose flour
1 plus 1 teaspoon cornmeal
4 teaspoons Watkins Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
2 egg whites, slightly beaten
2/3 cup milk
1 cup creamed corn
1 teaspoon oil of choice
Directions:
Preheat oven to 425 degrees. Lay green chilies on paper towels to drain. In a large bowl, combine flour, 1 cup cornmeal, baking powder, salt and sugar. Add egg whites and milk; stir. Add corn and chilies, stir. Batter should be thin enough to pour into skillet but not runny. Add more milk if needed for pouring consistency. Heat oil in a 9-inch iron skillet or ovenproof pan. Sprinkle 1 teaspoon cornmeal into hot skillet and heat just a few seconds until cornmeal is lightly browned. Pour batter into skillet. Bake 30 minutes or until lightly browned. Invert onto a round 10-inch heatproof serving plate. Serve warm.
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