1/4 cup onion, chopped
5 tablespoons vegetable oil
2 (16-ounce) cans cream style corn
1 egg, well beaten
2 cups milk
1/2 cup cornmeal
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
1 teaspoon garlic salt
1 (4-ounce) can chopped green chiles, drained
Preheat oven to 350 degrees. Saute onion in oil. Add the corn, egg, milk, cornmeal, jalapeno pepper, salt, pepper, garlic salt and green chiles, mixing well. Pour into a buttered baking dish. Bake 1 hour. Yield: 6 to 8 servings.
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