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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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My variation of a recipe from two people-MIL and Crescent Dragonwheel. It looks pretty and tastes zippy. I increased the chile powder after second review. Ingredients:
3 tablespoons onions, diced |
3/4 cup tomato, diced |
1 tablespoon cilantro, fresh |
1/2 teaspoon chili powder |
1/3 cup cheddar cheese, chunks (optional) |
1 egg |
1 (8 1/4 ounce) can cream-style corn |
1/4 cup milk |
1/2 teaspoon sugar |
4 tablespoons breadcrumbs or 4 tablespoons cornmeal or 4 tablespoons buttery crackers |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 350°F.
2. In small bowl, mix together onion, tomato, cilantro, and chili powder, set aside.
3. Spray three 8 oz. custard cups with cooking spray.
4. Using a slotted spoon divide the tomato mixture equally between the custard cups.
5. Put about 3 tablespoons of cheese atop each tomato mixture.
6. Put egg in medium sized mixing bowl, lightly beat; stir in corn, milk, sugar, breadcrumbs or corn meal or buttery crackers, garlic salt, and pepper.
7. Put corn mixture on top of the tomato mixture.
8. Place filled custard cups on a large pan-just so it is easier to handle, place in oven.
9. Bake for 40 minutes, or until browned on top.
10. Let cool for 5 minutes, run table knife around sides, then carefully tip out of pan onto serving plate.
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