| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Corn |
| 3 | Eggs | |
| 100 | g | Melted butter; (I use oil) |
| 1 | c | Eshel; (1&1/3 containers) or sweet cream (sort of like sour cream) |
| 1 | ts | Salt; (I don't add the salt b/c it is really salty) |
| 1/2 | c | Cornmeal |
| 100 | g | Yellow cheese; cut into cubes. |
INSTRUCTIONS
SOURCE: JERUSALEM POST-PHYLLIS GLASER-NOV 6, 1998 In a blender or food processor, place 1 cup corn, eggs, butter, eshel, salt and cornmeal. Process till smooth.(I just mix it all together-we prefer our corn whole) Stir remaining corn and cheese cubes into mixture. Pour into a well greased 20-22 cm. round or square pan. Bake in a pre-heated 180 degree centigrade oven for a bout 40-50 minutes, till firm and lightly browned on top. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Dec 04, 1998, converted by MM_Buster v2.0l.
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