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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Working full-time outside of the home doesn't allow me to cook as often as I'd like. So when I get a spare moment, I create plenty of delicious foods for my family. This is an all-time favorite I'm asked to make often. Ingredients:
1 can (10 ounces) diced tomatoes with green chilies, undrained |
1 pound diced fully cooked ham |
1/4 cup chopped onion |
2 teaspoons chili powder |
1 garlic clove, minced |
1 tablespoon cornstarch |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 teaspoons baking powder |
2 eggs |
1 can (16 ounces) whole kernel corn, drained |
3/4 cup milk |
3 tablespoons canola oil |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
salsa, optional |
Directions:
1. Drain tomatoes, reserving juice; set tomatoes aside. In a large skillet, combine the ham, onion, chili powder, garlic and tomatoes Cook over medium heat until onion is crisp-tender. Combine the cornstarch and reserved juice. Gradually add to meat mixture. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes or until thickened. Set aside.
2. In a large bowl, combine flour, cornmeal and baking powder. In another bowl, combine the eggs, corn, milk and oil; stir into dry ingredients just until moistened. Spread half the batter into a greased 9-in. square baking dish. Spoon meat mixture over batter. Sprinkle with cheese. Spoon remaining batter on top.
3. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 6 servings.
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