If you’d like to save time in the evening, mix the dry ingredients in the morning and leave them on the counter, and mix the wet ingredients and cover and refrigerate. In the evening just dump the wet into dry, stir, pour into the hot skillet, and bake.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In another large bowl, whisk together the buttermilk, cheese, corn, chiles, if using, cilantro, and oil. Pour the buttermilk mixture into the cornmeal mixture and stir with a rubber spatula until just incorporated. Scrape the batter into the hot skillet and
© 2017 All rights reserved. Published by Abrams Books.