Tuesday, August 21, 2012

Pan de elote, cornbread

4 ears of fresh corn 2 cups of gluten free biscuit mix 3 eggs 1 stick of butter 2 tsp baking soda 1/2 cup of honey 1/4 cup of canned jalapenos First slice the corn off the ears and put into food processor and blend. Melt the butter and pour into mix along with eggs and honey. Then add in the biscuit mix and baking soda and blend thoroughly. Blend in jalapenos last and leave some chunks. Pour onto a greased pan and bake at 375 for 50 minutes. Very best served with creamed lime honey

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