| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable shortening or oil |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Enriched yellow corn meal |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt (optional) |
| 2 |
tb |
Sugar (optional) |
| 1 1/2 |
c |
Shredded sharp cheddar cheese (6 ounces) |
| 1 |
cn |
(8.5-oz) cream-style corn |
| 1 |
cn |
(4-oz) hot or mild green chilies drained and chopped |
| 1/3 |
c |
Milk |
| 2 |
|
Eggs; beaten |
INSTRUCTIONS
From: jbeard@jupiter.xsi.com
Date: Fri, 22 Jul 1994 06:18:05 -0400 (EDT)
Heat oven to 400 degrees. In 8 or 9 inch square baking pan or 10 inch
ovenproof skillet, melt shortening in oven; tilt pan to coat bottom evenly.
Combine dry ingredients. Add melted shortening and remaining ingredients;
mix just until blended. Pour into prepared pan. Bake 30 to 35 minutes or
until golden brown and wooden pick inserted in center comes out clean.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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