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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I'm on a Mexican craze lately and couldn't resist this recipe. The spicy jalapeños with the cumin, corn and cheddar cheese is delectable! This turns out like a pudding/bread. Adapted from a Sunset recipe. Ingredients:
2 eggs |
2 (16 ounce) cans cream-style corn |
1 small onion, finely chopped |
1 (2 1/2 ounce) can sliced ripe olives, drained |
1/3 cup vegetable oil |
4 -7 jalapeno chiles, stemmed, seeded, and finely chopped |
1 teaspoon garlic salt |
1 teaspoon baking powder |
1/2 teaspoon ground cumin |
3/4 cup yellow cornmeal |
2 cups shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend |
Directions:
1. Beat the eggs in a large bowl then add corn, onion, olives, oil and chilies; set aside.
2. In another bowl, combine garlic salt, baking powder, cumin and cornmeal; add to egg mixture with 1 cup of the cheese; stir to blend.
3. Pour batter into a well-greased 9-inch square baking pan; scatter remaining 1 cup of cheese over the top.
4. Bake in a 350°F oven until golden brown, about 40-50 minutes.
5. To serve, spoon out of pan.
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