Here's what's close to the Graduation recipe: (As used 8/15/10)
DRY MIX
1.5 cups corn meal
.75 cups whole wheat unbleached flour
2 TBSP organic cane sugar
2 TBSP Wisconsin buttermilk powder
I TBSP baking powder
1 TSP Baking soda
1.25 TSP salt
WET MIX
3 medium eggs
.83 cup of 2% milk.
.25 cup canola oil
.66 cup raw frozen corn kernels (pre-heated)
.33 cup of fresh chopped jalapeno pepper
1 TBSP roasted garlic
1 TBSP adobo sauce
- Beat the eggs first by themselves. Add the oil and beat again.
- Add the sour cream and beat again. Add the half cup milk and beat again.
- Add the chopped pepper and corn kernels to wet mix and let it sit.
- Don't bother sifting the flour--it won't make any difference.
- Add all the dry mix ingredients and mix vigorously and thoroughly.
- Make sure all the dry ingredients are truly mixed well.
- Pour the wet mix into the dry mix and really beat it together. Don't be shy here.
- You may need to add a little bit of the reserved milk to get the viscosity right.
- If it sheets off the spoon it's too wet. If it won't drop easily off the spoon it's too dry.
- It needs to be someplace in between--maybe a medium fast ooze off the spoon.
- Meanwhile, let the final mix sit while you find your skillet and wipe it generously with some canola oil.
- (NOTE: You should have your oven totally pre-heated and and up running at the correct HOT baking temperature--at least 400 degrees.)
