1 1/2 cup of rapid mix
3/4 cup of cornmeal
4 tablespoons (of a spoon) of butter, melted
1 egg, slightly beaten
1 cup of milk or water
For the cream of honey:
1 cup of room temperature butter
1 1/4 cups of honey
2 egg yolks
1 1/2 cup of rapid mix
3/4 cup of cornmeal
4 tablespoons (of a spoon) of butter, melted
1 egg, slightly beaten
1 cup of milk or water
For the cream of honey:
1 cup of room temperature butter
1 1/4 cups of honey
2 egg yolks
Preheat the oven to a hot temperature (200°C)
Butter a small baking dish
In a medium bowl, combine the rapid mix, cornmeal, and melted butter
Mix well
In another small bowl, mix the egg with the milk or water
Add half of this mixture to the dry ingredients
Mix well
Add the remaining egg mixture and mix well again
Spread in the prepared baking dish, smoothing out with a spatula
Bake for 25-30 minutes or until golden brown
Cut into squares of 5 cm
Serve warm with honey butter made as follows: In a deep bowl, combine the softened butter, honey, and egg yolk
Beat with an electric mixer for 10 minutes
Store in the refrigerator to use later
Yield: 8-10 servings
VARIATIONS:
Golden Corn with Cheese:
Add 2/3 cup of grated cheddar cheese and 2/3 cup of chopped green corn to the mixture
Mix carefully
Golden Corn Fritters:
Butter mini muffin cups
Fill each cup to 2/3 capacity with the corn mixture
Bake for 15-20 minutes or until golden brown
Yield: 10-12 fritters.
