| 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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