Fried Cornbread With Corn And Chiles - cooking recipe

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 large eggs, lightly beaten
2 cups milk, buttermilk if you are feeling decadent
1/2 cup unsalted butter or 1/2 cup margarine, melted
4 cups frozen whole kernel corn, thawed
1/2 cup roasted red pepper, coarsely chopped (feel free to use the jarred variety)
1 (4 1/2 ounce) can green chilies, chopped and drained

Preparation

Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.
Stir in eggs, milk, and butter. Batter will be thin!
Stir in corn, roasted peppers, and chiles.
Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.