Ingredients
- ¾ cup yellow cornmeal
- ¾ cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon dried thyme, crumbled
- ¾ cup milk
- 2 teaspoons minced preserved jalapeño or other hot chile, to taste
- 1 egg
- 3 tablespoons melted butter
- 2 tablespoons drained canned corn kernels
Preparation
Preheat the oven to 425°F. Grease an 8-inch square baking pan. Sift the dry ingredients into a large bowl. Add the thyme, milk, chile, egg and melted butter and beat for 1 minute or stir until the mixture is smooth. Add the corn, stirring well to make sure that the pieces are well distributed throughout the batter.
Pour the batter into the prepared pan, place it in the oven and bake for 20 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted into the middle. Serve hot.
