Chef Timothy Fischer from Lost Lake Lodge prepared the dish, using ingredients from Federated Co-ops

1/2 lb Fresh grist cornmeal 
1/2 lb Flour from roller mill (fine grind) 
1 1/4 c Roasted Minnesota sweet corn kernels 
1/2 c Masa harina 
1/2 c Granulated sugar 
2 T Baking powder 
1 t Kosher salt 
1/2 c Shortening 
1 1/4 c Buttermilk 
5 Whole eggs

Combine cornmeal, flour, corn, masa, sugar, baking powder and salt. Mix well. Cut in shortening until well blended. Whisk eggs in separate bowl to break them. Add buttermilk and mix until combined. Slowly add buttermilk and egg blend to the dry ingredients, while mixing. Mix until smooth (but do not over mix). Pour into greased, floured pan or mold until three-fourths full. Bake in preheated 375° oven until golden brown, about 30 minutes.

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