| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
La times, Latimes1 |
18 |
servings |
INGREDIENTS
| 1 |
|
Onion |
| 3/4 |
lb |
Sharp Cheddar cheese |
| 4 |
|
Eggs |
| 1 |
cn |
Creamed corn -; (14 3/4 oz) |
| 1 |
ct |
Sour cream -; (16 oz) |
| 1/2 |
c |
Oil |
| 1 |
cn |
Diced jalapenos; (4 oz) |
|
|
(or 4 fresh jalapenos; diced) |
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
INSTRUCTIONS
Chop onion. Grate cheese to get about 1 1/2 cups. Beat eggs in large
mixing bowl. Stir in creamed corn, sour cream and oil. Fold in onion,
cheese and jalapenos. Add cornmeal, flour, baking powder and salt and
mix well. Pour batter into greased 13- by 9-inch baking pan and bake
at 350 degrees until brown on top, 55 to 60 minutes. Yields 18
servings.
Each serving: 199 calories, 348 mg sodium, 58 mg cholesterol, 13
grams fat, 18 grams carbohydrates, 4 grams protein, 0.31 grams fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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