Yield: 6 Servings
|¼ cup||Parmesan cheese|
|1 tablespoon||Chili powder|
|2 teaspoons||Baking powder|
Sprinkle 6 custard cups with cornmeal. In pan, heat water and butter to a boil. Add flour, Parmesan, chili powder and baking powder. Stir over low heat until it forms a ball. Remove from heat. Beat in eggs, one at a time, and continue beating until smooth. Pour into custard cups. Bake at 425 degrees for 25-30 minutes until center is firm and edge is golden brown (a well will form in center and the edge will puff up). Make shallow slit on top surfaces of bottom crust. Cool 5 minutes. Remove from cups and fill with chili.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .