Por The 500ºF cooking temperature in this recipe is NO mistake!
A meal by itself!
Makes 8 Servings
1 cup sharp American or Cheddar cheese, grated
2 tablespoons pickled jalapeño peppers (nacho slices), drained and chopped. Use long green
chiles if jalapeño peppers are too pungent
1½ cups yellow cornmeal, or half cornmeal and half dry masa, or cornmeal and Quinoa flour
½ teaspoon salt
2 teaspoons baking powder
2 large eggs, beaten
1 cup buttermilk or nonfat, plain yogurt
3 tablespoons vegetable oil
1 4-ounce can chopped long green/red chiles, hot or mild
1 17-ounce can cream-style corn shortening to grease pan
Preheat oven to 500ºF.Combine cheese and jalapeños and set aside. In a large bowl, combine dry ingredients with baking powder and salt. In a small bowl, combine eggs, yogurt, and oil; mix thoroughly; add to dry ingredients and stir until just blended. Add corn and green chiles; stir. Liberally grease a 10-inch iron skillet with shortening; place in oven for 5 minutes; remove and pour batter into hot skillet. Sprinkle cheese and jalapeños mixture over batter. Bake for 15 minutes. Remove and let stand for 5 minutes before spooning. It should have a very soft center.