| 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
A Message from our Provider:
“God: the most lovable person in the universe”