| Chitlins with Rice one 8-inch or 9-inch round pan
2 tablespoons of brown sugar
1 egg white
¼ cup of canola oil
¾ cup of buttermilk
½ cup pureed Cooked Sweet Potato
1 cup of Martha White Cornmeal
1 cup of unbleached white flour
½ teaspoon of salt
1 tablespoon of baking powder |
Instructions: Preheat over to 350ºF. Spray an 8-inch square or 9 inch round baking pan with a light coating of vegetable oil. Set aside. In a large bowl, beat the brown sugar, egg, egg white, canola oil, buttermilk and sweet potatoes until frothy. Sift together the cornmeal, flour, salt and baking powder into the mixing bowl. Gently fold the ingredients until just mixed. Pour the batter into the oiled pan and bake for 20 - 25 minutes, until a knife inserted into the center comes out clean. Serve hot or at room temperature. Source: Stevens Sausage Company |
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