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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is a great side dish with barbeque or fajitas, enchiladas, or burritos. From a July 1985 issue of Bon Appetit in the Cooking for Two section. It's part of a menu that featured a Terrific Texas Barbeque and can easily be doubled or tripled. Ingredients:
1/2 cup creamed corn |
1/2 cup grated sharp cheddar cheese |
1/2 cup cooked rice |
1/4 cup cornmeal |
1/4 cup milk |
1/4 cup sliced black olives (about 7 large) |
2 tablespoons chopped green onions |
1 tablespoon seeded deveined and chopped jalapeno chile |
1 tablespoon vegetable oil |
1 egg, beaten to blend |
1/2 teaspoon salt |
1/8 teaspoon baking powder |
1 drop hot pepper sauce |
Directions:
1. Preheat oven to 350 degrees.
2. Generously grease 3-cup baking dish or ovenproof Bowl.
3. Mix all ingredients, spoon into prepared dish.
4. Bake until slightly puffed and lightly browned, about 30 minutes.
5. Serve immediately.
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