You may also like
Categories:
vegetable oil flour yellow cornmeal chili powder baking powder baking soda salt light sour cream salt green chile peppers pimentos egg egg
Viewed: 9 - Published at: 8 years agoIngredients
- 2 1/2 tablespoons vegetable oil or melted butter
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoon chili powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light sour cream
- 1 can (8.75 ounce size) no-salt-added whole kernel corn, drained
- 1 can (4 ounce size) chopped green chile peppers, drained
- 1 jar (2 ounce size) chopped pimentos
- 1 egg, lightly beaten
- 1 egg white, lightly beaten
Method
- Pour oil or butter in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.
- Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and remaining ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.
- Bake at 400 degrees F for 27 minutes or until wooden pick inserted in center comes out clean.
