Danny Gaulden
6 cups (2 lbs.) finely ground corn meal
2 tsp salt
2 tsp adobo con pimento seasoning
3 tsp (1 Tbsp) baking soda
Wet Pre-mix for about 3 batches
1 Cup Jalapeno peppers, drained
1 1/2 Cups onion – about 1 medium
1 – 15 oz can corn, drained
3/8 Cup Olive oil
Pulse briefly
Pack in ½ Pint (1 cup) Containers
Stir into dry ingredients
Shake buttermilk and stir in about 1 cup or enough for a fairly stiff batter.
Drop by spoonfuls on hot oiled griddle and level with the back of the spoon.
Flip when bubbles appear on the upper surface