500 g of fresh corn chopped coarsely
1 cup of finely chopped onion
1 cup of heavy cream
1 tablespoon of lemon juice
3 tablespoons of melted butter at room temperature
1 cup of milk
3 eggs
1 cup of flour
3/4 cup of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 cup of grated Cheddar cheese or prato cheese
1 1/4 cups of cooked green corn
500 g of fresh corn chopped coarsely
1 cup of finely chopped onion
1 cup of heavy cream
1 tablespoon of lemon juice
3 tablespoons of melted butter at room temperature
1 cup of milk
3 eggs
1 cup of flour
3/4 cup of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 cup of grated Cheddar cheese or prato cheese
1 1/4 cups of cooked green corn
Spread the corn in a 20 cm diameter, 8 cm high refrigerator container
Cover with plastic wrap and leave a small opening
Microwave on high for 5 minutes
Drain and reserve only 1 tablespoon of fat
Add the onion and microwave for another 3 to 5 minutes until the meat is cooked
Stir halfway through cooking time. Reserve
Mix the heavy cream with lemon juice
Combine the butter, milk, eggs, and corn mixture
Beat with a wooden spoon until smooth
Gradually add the flour, baking soda, yeast, and salt mixed together
Add the corn, cheese, and cooked green corn
Mix well and place in the same refrigerator container as the corn was prepared
Microwave on medium for 15 minutes or until a toothpick inserted comes out clean
Let stand for 10 minutes
Serve still warm
Serves 8.
