Ingredients
1/4 c. butter
1 small onion, chopped
1 c. yellow cornmeal
1 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
2 c. corn kernels
2 eggs, beaten
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Melt butter in a small skillet over moderate heat. Add onion and saute until tender, 3 to 5 minutes. Let cool. Preheat oven to 425°. In a mixing bowl, stir together dry ingredients; stir in onion, corn, eggs and milk just until blended. Drop the batter in heaping tablespoons 2 inches apart on well-greased baking sheet. Bake until golden brown, 15 to 20 minutes. Serve hot, with butter.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Cast iron press for corn tortillas, flatbreads