BECKY LUIGART-STAYNER
Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.

Step 3

Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.

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Ratings & Reviews

Holly3's Review

finepaws
January 01, 2009
This was really good. It was dry like the other reviewers said. The taste is really good though. The corn add a nice touch. Very good with soups and chilis. I will make this again.

finepaws's Review

Holly3
January 01, 2009
I would also add more cumin next time, and maybe some jalepeno. I liked that it was dry, as it was a good way to soak up the food you serve it with, like chilli, or soup. The roasted corn in it gives a delicious sweetness to it. I wonder if a little more buttermilk would make it less dry for those who don't like it that way.