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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This dish is the perfect complement to any kind of barbecued meat; just add a salad for a complete meal. Leftovers are good served with a chili topping. Ingredients:
1 cup cornmeal |
1-1/2 teaspoons salt |
1/2 teaspoon baking soda |
2 eggs, beaten |
1 cup milk |
4 drops hot pepper sauce |
1/4 cup vegetable oil |
2 cups cooked rice |
2 cups shredded cheddar cheese |
1 can (8-1/4 ounces) cream-style corn |
1/2 cup chopped onion |
2 tablespoons chopped green chilies |
Directions:
1. In small bowl, mix cornmeal, salt and soda. In large bowl, combine the remaining ingredients; blend in cornmeal mixture. Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 35-40 minutes. Yield: 12 servings.
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