Ingredients
1 tbsp. butter
c. Sliced green onions
1 c. fresh or frozen corn kernels
1 egg
1 c. buttermilk
3 tbsp. sour cream
1 c. Martha White® Yellow Self-Rising Corn Meal Mix
1 1/2 c. shredded smoked Gouda
1/2 c. Crisco® Canola Oil
4 tbsp. butter
2 large dried ancho peppers
1 tbsp. minced garlic
1 lb. fresh uncooked shrimp
Salt and pepper to taste
1 c. canned petite diced tomatoes
Sliced green onions
Preparation
Step 1Melt 1 tablespoon butter in 10-inch Lodge® cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add oil 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.Step 2Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.Step 3Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.
