| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Appetizers, Posted | 24 | Servings | |
INGREDIENTS
| 1 1/4 | c | Chicken Stock |
| 1/2 | c | Yellow Cornmeal |
| 1/4 | c | Red Bell Pepper; Chopped |
| 2 | tb | Green Onion; Chopped |
| 1 | ts | Dijon Mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 3/4 | oz | Cheddar Cheese; Shredded |
| 2 | Eggs; Beaten Slightly | |
| 1/2 | c | Sour Cream |
INSTRUCTIONS
Preheat oven to 350. Grease 24 miniature muffin cups. Bring stock to a boil in a medium saucepan. Gradually stir in cornmeal, stirring constantly. Cook, stirring constantly, over medium heat 4 minutes or until very thick. Remove from heat. Stir in bell pepper, green onion, mustard, salt, pepper and 1/2 cup cheese. Combine eggs and sour cream; stir into cooked cornmeal mixture. Spoon mixture into prepared muffin cups. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until firm. Let stand in pan about 5 minutes. Serve warm. 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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