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60+ Minutes |
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Cooked by: Chef / Health: Gluten Free / Last Modified: 3/24/2004 / Base: Gluten free / Number of Servings: 1 |
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Directions: Preheat oven 350. Grease and flour 8 inch round baking pan.
Beat eggs and oil together in a large bowl until they are well
blended. Drain and chop chiles and trim the corn away from cob <if
using fresh>. Add chiles, sweet corn, and sour cream to egg and oil
mixture. Stir well.
Mix cornmeal and baking powder together and add to the batter. Add
most of the cheese to the batter, but save enough to sprinkle on top.
Give the batter a very good stir and pour into the baking pan.
Sprinkle the remainder of cheese on top and bake 35-40 mins, until
knife comes out clean.
Good source of protein, vitamin A, B group, calcium
| Ingredients:
2 Eggs
4 Tablespoon(s) Veg oil
8 Ounce(s) Green chilies; in brine
12 Ounce(s) Sweet corn; drained
1/2 Cup(s) Sour cream
1 Cup(s) Cornmeal
2 1/2 Teaspoon(s) Baking powder
1 Cup(s) Cheddar cheese grated |
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