| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter margarine, melted, divided |
| 1/4 |
c |
Finely diced onion |
| 1/2 |
c |
Diced green chiles |
| 2 |
tb |
Diced pimento |
| 1 |
c |
Whole kernel corn |
| 1 1/2 |
c |
Yellow corn meal |
| 1/2 |
c |
All purpose flour |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Shredded cheddar cheese |
| 2/3 |
c |
Undiluted canned milk |
| 1/3 |
c |
Water |
| 1 |
|
Egg, slightly beaten |
INSTRUCTIONS
Pour 1 tablespoon butter into medium skillet, add onion, green chiles and
pimento.
Saute for 3 to 5 minutes, or until onion is tender. Add corn, cook for 1
minute.
Combine corn meal, flour, baking powder, salt and cheddar cheese in medium
bowl, mix well. Add milk mixture and sauteed vegetables to flour mixture;
stir just until blended. Pour into greased 8 inch square pan.
Bake in preheated 400 degree oven for 35 to 40 minutes.
Variation:
Increase chese to 1 cup, milk to 1 cup and water to 1/3 cup. Pour into pan
and bake as above.
>From Albers corn meal box Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Dorothy Hart <whhart@dcn.davis.ca.us> on Mar 13, 1997
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