Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Water |
| 2 teaspoons | Salt |
| 4 tablespoons | Butter |
| 1 pinch | White pepper |
| 1 cup | Fine yellow cornmeal |
| 1 cup | Buttermilk |
| 5 \N | Eggs |
| ⅓ cup | Cream |
| 1 cup | Corn kernels |
| 1 cup | Diced red bell peppers |
| ½ teaspoon | Crushed chiltepin (little |
| \N \N | Red chili |
| \N \N | Peppers) use flakes if you |
| \N \N | Like -- my guess |
| \N \N | Chopped cilantro -- for |
| \N \N | Garnish |
1. Bring the water, salt, butter and white pepper to a simmer.
Slowly add the cornmeal and continue to simmer stirring until it is very thick and coats the bottom of the pan, about 5 minutes.
2. Preheat the oven to 400 degrees F. Beat in the remaining ingredients and pour into a greased 9xI2-inch baking dish. Bake until set and browned, 30 to 45 minutes. Garnish each serving with chopped cilantro. Hint: Any leftovers can he cooled and used as a stuffing for chicken or pork. Source: Contemporary Southwest, The Café Terra Cotta Cookbook, by Donna Nordin Typos by Brenda Adams <adamsfmle@...> Posted to mc-recipe, 8/14/96 Recipe By :