- Prep Time
- 15 mins
- Total Time
- 50 mins
Ingredients
- 2
- Chicken Broth
- 500
- 1/4
- Butter
- 60
- 1/2
- Each salt and pepper
- 2
- 1
- Cornmeal
- 250
- 1
- Buttermilk
- 250
- 1
- hot sauce
- 15
- 1
- Red pepper, seeded and chopped
- 0
- 1
- Whole kernel corn
- 250
- 5
- Eggs
- 0
Method
- Step 1
- Preheat barbecue to medium. Grease an 11 x 7-inch (2 L) metal baking pan.
- Step 2
- In a saucepan, combine broth, 1 cup (250 mL) water, butter, salt and pepper. Bring to a boil over medium-high heat. Stir in cornmeal and cook until mixture thickens, about 4 minutes. Stir in buttermilk, hot sauce (add more to taste), red pepper and corn. Cool slightly.
- Step 3
- In large bowl, whisk eggs until pale yellow and frothy. Gradually fold in cornmeal mixture until evenly combined.
- Step 4
- Pour batter into prepared pan, place on top rack of barbecue. Reduce heat to medium-low, close lid and bake until centre still jiggles a little and top is golden, about 35 minutes. Serve warm. In the Oven: Prepare as above. Bake in preheated 425° F (220° C) oven until centre still jiggles a little and top is golden, about 25 minutes.
Tips
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 190
- Fat:
- 9 g
- Carbs:
- 19 g
- Protein:
- 8 g