| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Appetizers, Posted | 50 | Servings | |
INGREDIENTS
| 1 | T | Butter Or Margarine |
| 1 | c | Chicken Broth |
| 1/2 | c | Yellow Cornmeal |
| 2 | Jalapenos | |
| 1 | Onion, Chopped | |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Bacon, Cooked And Crumbled | |
| 2 | T | Cilantro, Chopped |
| 2 | Eggs, Beaten Slightly | |
| 1/2 | c | Whole Kernel Corn |
| 1/4 | c | Cheddar Cheese |
INSTRUCTIONS
Preheat oven to 400. Line an 8" baking pan with foil. Grease foil. Bring margarine and stock to a boil in a medium saucepan over medium heat. Gradually pour in cornmeal, stirring constantly. Add jalapeno, onion, salt and pepper. Cook, stirring over medium heat 5 minutes or until thick. Remove from heat; stir in bacon, cilantro, eggs and corn. Spoon into prepared pan. Sprinkle with cheese. Bake 12 minutes or until cheese is bubbly. Remove from oven; let stand 5 to 10 minutes before cutting. Cut into 1" squares. Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on May 06, 1998
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 8.1mg
Sodium: 51.1mg
Potassium: 17.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g