Ingredients:
2 C Buttermilk
½ ea. Jalapeño puree, de-seeded and minced
2 Ea Eggs
¼ C Brown sugar
1 C All purpose flour
1/3 C Yellow corn meal
2/3 C Blue corn meal
1 tsp Salt
1 tsp Baking powder
1 Tbs. Butter
½ C Heavy cream
Procedure:
1. Place seasoned 8" cast iron skillet in oven. Preheat oven to 350° F.
2. Whisk together buttermilk, peppers, eggs, and brown sugar.
3. In another bowl combine flour, both corn meals, salt, and baking powder.
4. Combine dry ingredients with the egg mixture stirring with spoon. Do not over mix. Batter may be
lumpy.
5. Rub batter in hot skillet. Pour in batter
6. Pour cream in ziz-zag pattern over batter from end to end DO NOT STIR.
7. Bake for 35 minutes or until lightly browned and solid.
8. Allow to rest before cutting.
2 C Buttermilk
½ ea. Jalapeño puree, de-seeded and minced
2 Ea Eggs
¼ C Brown sugar
1 C All purpose flour
1/3 C Yellow corn meal
2/3 C Blue corn meal
1 tsp Salt
1 tsp Baking powder
1 Tbs. Butter
½ C Heavy cream
Procedure:
1. Place seasoned 8" cast iron skillet in oven. Preheat oven to 350° F.
2. Whisk together buttermilk, peppers, eggs, and brown sugar.
3. In another bowl combine flour, both corn meals, salt, and baking powder.
4. Combine dry ingredients with the egg mixture stirring with spoon. Do not over mix. Batter may be
lumpy.
5. Rub batter in hot skillet. Pour in batter
6. Pour cream in ziz-zag pattern over batter from end to end DO NOT STIR.
7. Bake for 35 minutes or until lightly browned and solid.
8. Allow to rest before cutting.
Submitted By: Bill Fuller
Restaurant: Big Burrito Restaurant Group
Source: http://www.bigburrito.com/eatbig/12/02/fuller_madmex_turkey_chili.pdf