Cowboy Country Magazine

1 ½ cups yellow corn meal
3 cups chicken stock
¼ cup butter
½ cup sliced green onions
½ cup diced red bell pepper
1 tsp salt
2 tsp cracked black pepper
½ cup butter

In a five-quart cast iron Dutch oven, place stock and butter over medium-high heat. Bring mixture to a rolling boil and reduce heat to simmer.
Slowly add corn meal. Stir constantly with a wire whisk until the corn meal absorbs the liquid and starts to pull away from the sides of the pot. Add green onions and red peppers; season to taste using salt and pepper. Remove the corn meal to a large mixing bowl and allow it to cool slightly.
Form corn meal into 12 three-inch patties. In a 10-inch cast iron skillet, melt ½ cup butter over medium-high heat. Saute corn meal cakes until golden brown on each side.