 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
My husband loved it, and said it tasted a bit like a quiche. I liked it, but next time I will add some sauteed onions and some crumbled bacon. Ingredients:
3/4 cup dry milk |
1/2 cup yellow cornmeal |
2 cups water |
1 1/4 cups shredded monterey jack cheese |
3 eggs, separated |
2 tablespoons margarine or 2 tablespoons butter |
1/4 teaspoon baking powder |
1 teaspoon seasoning salt (optional) |
1 teaspoon dried chives |
Directions:
1. Preheat oven to 375°F Grease 1 1/2-quart casserole dish.
2. Combine dry milk and corn meal in large saucepan.
3. Stir in water.
4. Cook, stirring constantly, until mixture comes to a boil, thickens, and the whole mixture turns yellow.
5. Remove from heat.
6. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder.
7. Beategg whites in small mixer bowl until stiff peaks form.
8. Fold into corn meal mixture gently.
9. Pour into prepared dish.
10. Sprinkle with remaining cheese and if desired, sprinkle 1 tsp seasoned salt and 1 tsp dried chives over the whole thing.
11. Bake for 30 to 35 minutes or until top is golden and filling is set.
12. Serve warm (although I have snacked on it right from the fridge).
13. If you are warming it up as a leftover, heating it in the microwave makes it soggy.
14. It tastes best if while you are cooking your dinner, you heat the oven to about 250, and leave it in there until you are done preparing everything else.
|
|