I mixed a batter using non-GMO corn meal, white flour, non-GMO corn starch, baking powder, salt, olive oil, a small amount of sugar to cut the bitterness, diced white onion, diced green bell pepper, a little bit of frozen non-GMO corn kernels, pimientos, and water. Then I baked it in a casserole dish until brown on the edges.
The texture is fantastic! The crunchy edges contrast with the soft and fluffy interior. The nuggets of veggies inside lets the mouth discover new tastes with each nibble.
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