1 cup of fresh scallions, chopped
1 cup of onion, finely chopped
1/2 cup of sweet corn kernels
3/4 cup of all-purpose flour
1 tablespoon of baking soda
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 cup of heavy cream
1 tablespoon of lemon juice
3 tablespoons of melted butter at room temperature
1 cup of milk
3 large eggs
1 cup of grated cheddar cheese or prato cheese
1 1/4 cups of cooked green corn kernels
Acessories
20 cm diameter and 8 cm high refrigerator
Plastic wrap
1 cup of fresh scallions, chopped
1 cup of onion, finely chopped
1/2 cup of sweet corn kernels
3/4 cup of all-purpose flour
1 tablespoon of baking soda
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 cup of heavy cream
1 tablespoon of lemon juice
3 tablespoons of melted butter at room temperature
1 cup of milk
3 large eggs
1 cup of grated cheddar cheese or prato cheese
1 1/4 cups of cooked green corn kernels
Acessories
20 cm diameter and 8 cm high refrigerator
Plastic wrap
1 Spread the scallions in the refrigerator
Cover with plastic wrap, leaving a small opening
Place in microwave at high power for 5 minutes
Drain until only 1 tablespoon of fat remains
2 Add the onion and return to microwave for an additional 5 minutes or until the scallion is cooked through
Stir halfway through
3 Reserve. Reserve
In a medium bowl, mix together the flour, baking powder, active dry yeast, and salt. Reserve
Mix the heavy cream with lemon juice in a separate bowl
4 Add the melted butter, milk, and eggs to the cream mixture
Beat with a wooden spoon until smooth
5 Gradually add the flour mixture while stirring constantly
Add the scallion, cheese, and cooked corn kernels to the cream mixture
Mix well
Pour into the same refrigerator used for preparing the scallion
Place in microwave at medium power for 15 minutes or until a toothpick comes out clean.
