- 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.
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Nutritional Facts Per Serving
- Calories:
- 190
- Fat:
- 9 g
- Carbs:
- 19 g
- Protein:
- 8 g