Ingredients
6 ears of corn or 400g of corn kernels1 cup of cornmeal
125g of cream cheese
2 eggs
1 teaspoon of salt
1 teaspoon of baking powder
½ teaspoon of baking soda
1 tablespoon of chia seeds
150mL of milk (approximately ½ cup)
1 tablespoon of apple cider vinegar
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Shuck and remove kernels from the cobs.
- In a small bowl, mix half the milk with the apple cider vinegar. Stir and let it sit.
- Add all the corn kernels to the food processor and blend. Then, add the milk and vinegar mixture and blend again.
- Add the eggs, cream cheese, and the remaining milk to the processor. Blend until smooth and homogeneous.
- In another bowl, combine the cornmeal, baking powder, salt, baking soda, and chia seeds. Stir well with a spatula or spoon.
- In a large bowl, mix the wet ingredients with the dry ingredients. Use a spatula to thoroughly integrate the mixture.
- Lightly grease your Victoria skillet (I used one from the Signature Series), pour the batter into the skillet, and bake in a preheated oven at 180°C (350°F) for 30 minutes.
- Remove from the oven and enjoy. I like to add a little extra cream cheese on top for a creamy finishing touch.