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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 12 |
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from Better Homes and Gardens Ingredients:
2 (14 ounce) cans reduced-sodium chicken broth |
2 teaspoons ground cumin |
1 cup yellow cornmeal |
1/2 cup whole milk |
1 tablespoon butter |
salt and pepper |
Directions:
1. In large heavy saucepan combine chicken broth and cumin; bring to boiling.
2. Reduce heat; gradually whisk in cornmeal.
3. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter.
4. Season with salt and pepper.
5. Bake at 400 for 12-13 minutes.
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