Yield: 1 Servings
|4 tablespoons||Butter margarine, melted, divided|
|¼ cup||Finely diced onion|
|½ cup||Diced green chiles|
|2 tablespoons||Diced pimento|
|1 cup||Whole kernel corn|
|1½ cup||Yellow corn meal|
|½ cup||All purpose flour|
|1 tablespoon||Baking powder|
|½ cup||Shredded cheddar cheese|
|⅔ cup||Undiluted canned milk|
|1||Egg, slightly beaten|
Pour 1 tablespoon butter into medium skillet, add onion, green chiles and pimento.
Saute for 3 to 5 minutes, or until onion is tender. Add corn, cook for 1 minute.
Combine corn meal, flour, baking powder, salt and cheddar cheese in medium bowl, mix well. Add milk mixture and sauteed vegetables to flour mixture; stir just until blended. Pour into greased 8 inch square pan.
Bake in preheated 400 degree oven for 35 to 40 minutes.
Increase chese to 1 cup, milk to 1 cup and water to ⅓ cup. Pour into pan and bake as above.
>From Albers corn meal box Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@...> on Mar 13, 1997