| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Appetizers, Posted |
50 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter Or Margarine |
| 1 |
c |
Chicken Broth |
| 1/2 |
c |
Yellow Cornmeal |
| 2 |
|
Jalapenos |
| 1 |
sm |
Onion; Chopped |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
sl |
Bacon; Cooked And Crumbled |
| 2 |
tb |
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
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