2 1/2 c Corn kernels, fresh (3 ears)
Or frozen 2 Eggs
1/2 c Buttermilk
1/4 c Oil
1 tb Honey
1 tb Ground dried red peppers
1 c Cornmeal
1 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Salt
Preheat oven to 425. In large mixing bowl, beat eggs, add buttermilk, oil, honey, hot red pepper, corn. Stir to blend. In smaller bowl, sift cornmeal, flour, baking powder, baking soda and salt. Add dry to wet ingredients and stir to blend. Drop little mounds of batter (about 2 tbsp each) onto baking sheet, leaving 1/4″ between. Bake for 20 min. til golden brown. Let rest for a minute before removing from sheet. Recipe By : Country Gourmet