| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Mexican |
Breads, Cheese |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Can cream-style corn |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Melted butter, bacon fat, or chicken fat |
| 3 |
lg |
Eggs |
| 1 |
c |
Coarsely ground cornmeal |
| 1/2 |
ts |
Soda |
| 1 |
ts |
Salt |
| 1 |
c |
Grated Cheddar, Jack, or Mozzarella cheese |
| 1 |
md |
Onion, minced and sauteed (optional) |
INSTRUCTIONS
Combine the cream style corn, the milk, melted butter or fat, and the eggs
in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and
salt to blend, and then stir into the liquid mixture, blending thoroughly.
Pour half the batter into a buttered 9 inch square pan. Spread with the
grated cheese, and the onion if used. Cover with the remaining batter, and
if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45
minutes, or until browned and done. Cool slightly before cutting.
From: A World of Breads by Dolores Casella Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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