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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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My mother handed this recipe down to me I don't know what else I can say about it except that it's wonderful! Ingredients:
2 cups homemade cream-style corn (see recipe above) |
2 cups tomato juice |
3 eggs, beaten |
1 cup evaporated milk |
1 cup (4 ounces) shredded cheddar cheese |
1 cup yellow cornmeal |
1/2 cup finely chopped onion |
1/2 cup finely chopped green pepper |
1 teaspoon salt |
1/4 teaspoon pepper |
hot pepper sauce to taste |
Directions:
1. Combine all ingredients in a large bowl; mix thoroughly. Pour into a greased 13-in. x 9-in. baking dish or 2-1/2-qt. baking dish. Set in a shallow pan of hot water. Bake at 350° for 50-55 minutes or until set. Yield: 10-12 servings.
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