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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