1 cn Cream-style corn; (8 1/2 oz)
1 c Yellow corn meal
3 Eggs
1 ts Salt
1/2 ts Baking soda
3/4 c Milk
1/3 c Melted lard or butter
1/2 c Grated sharp cheese
2 tb Butter
Preheat the oven to 400 degrees. In a mixing bowl combine the corn, corn
meal, eggs, salt, baking soda, milk, lard and half the cheese. Beat well.
Meanwhile, put the 2 Tbsp. of butter in a 1 2-qt casserole (preferably a
glazed Mexican earthenware casserole) or a 9-inch skillet. Place the
casserole in the oven until butter is hot but not brown. Immediately pour
in the corn bread m ture. Sprinkle with remaining cheese and bake 40
minutes. FROM: “A Feast Made for Laughter” by Craig Claiborne. From
*Prodigy’s Food and Wine Bulletin Board.
Yields
8 Servings