- Portion size 20 servings
- 1 cup ground blue cornmeal
- 1 cup flour
- 1 cup corn kernels
- 3/4 cups finely chopped cooked bacon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1 1/2 cup light sour cream
- 1/3 cup butter melted
- 2 eggs separated
- 2 tablespoons sugar
Place 4 cast-iron corncob pans in 450°F (230°C) oven.
In large bowl, combine cornmeal, flour, corn, bacon, baking powder, salt and hot pepper flakes. In another bowl, whisk together sour cream, butter and egg yolks until blended; pour over dry ingredients and stir with wooden spoon just until combined.
In separate bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form; fold into batter.
Remove hot pans from oven; brush lightly with butter or spray with non-stick cooking spray. Fill each mould full of batter. Bake in centre of oven for 13 to 15 minutes or until golden and cake tester inserted in centre comes out clean. Let stand in pans on rack for 5 minutes. Unmould and serve warm.