4.2
(5)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining 1 tablespoon oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers., Carefully tilt the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm., Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Your folders
food.com
5.0
(150)
35 minutes
Your folders
callmepmc.com
45 minutes
Your folders
leitesculinaria.com
4.9
(13)
Your folders
foodandwine.com
Your folders
bonappetit.com
3.9
(20)
Your folders
stetted.com
5.0
(72)
20 minutes
Your folders
food.com
5.0
(19)
20 minutes
Your folders
allrecipes.com
4.7
(145)
25 minutes
Your folders
backtomysouthernroots.com
4.4
(126)
25 minutes
Your folders
bakeitwithlove.com
4.8
(20)
30 minutes
Your folders
foodnetwork.com
4.4
(251)
35 minutes
Your folders
sugarspunrun.com
5.0
(2)
25 minutes
Your folders
foodnetwork.com
4.2
(39)
30 minutes
Your folders
recipes.instantpot.com
5.0
(4)
60 minutes
Your folders
myrecipes.com
5.0
(1)
Your folders
cafedelites.com
5.0
(42)
20 minutes
Your folders
allrecipes.com
4.8
(7.2k)
40 minutes
Your folders
syrupandbiscuits.com
3.4
(55)
Your folders
mygorgeousrecipes.com
5.0
(1)
20 minutes