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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool.

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  • Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.

  • Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.

  • Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.

  • Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.

Reviews (1)

21 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
11/19/2011
I read the comments on this recipe when it was first published a few years ago. Many cooks suggested the salt amount is too high at 1+ Tablespoon. Some wanted more spice; none suggested less. Thought it might be useful to have that input this time around. Happy Thanksgiving!