Yield: 8 Servings
|1 pinch||White pepper|
|1 cup||Fine yellow cornmeal|
|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|
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 :