Ingredients

• 2 large packages of frozen corn
• 1 package of shredded cheese, like mozzarella or six cheese italian
• 1/2 large white/yellow onion or 1 pre-chopped onion container
• 3 eggs
• vegetable oil (1 cup)
• milk (moderate)

Directions

1. Stir fry the onion with abundant oil and let it cool. If you don’t like to feel the texture of the onion, you can blend it. Let it cool down…
2. Process the corn (thawed) with a little bit of milk until it gets to a creamy texture (the texture is personal, if you like to feel some texture, process it less)…
3. In a large bowl, mix the cream of corn, shredded cheese, lightly beat eggs, salt to taste, and the fried onions with the rest of the oil from the pan.
4. Pour in a pyrex or disposable baking tray and cook in 375-400 degree oven for 40 min to 1 hour until golden. Once it cools down, cut it in squares and serve.
]]> http://reciplex.com/chipa-guazu-express-recipe-corn-casserole-from-paraguay/feed 0 http://reciplex.com/12-batch-habanero-cornbread http://reciplex.com/12-batch-habanero-cornbread#comments Sun, 24 Jan 2010 19:58:17 +0000 terryg http://reciplex.com/?p=220
I followed the recipe on the back of the cornmeal bag.  Switched to habanero from jalapeno.  Serves 4 chile heads, without leftovers.
Ingredients:
• 1 onion, diced
• 1 T vegetable oil
• 2 habanero chiles, deseeded & chopped
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 t salt
• 1/2 T baking powder
• 1 egg
• 1/2 cup milk
• 2 T honey
• 2 T butter
• cheddar cheese (grated as a  topping)

Instructions:

1. Sautee onion in vegetable oil.
2. Combine dry ingredients. In a separate bowl, combine egg, milk & honey.
3. Preheat oven to 400F
4. Warm cast iron pan in oven for 10 minutes. Add butter.
5. When the butter is melted, pour off into wet ingredients. Mix wet into dry ingredients.
6. Add onion and pepper to batter.
7. Pour into pan, top with grated cheese.
8. Cook ~20 minutes. Check with a tooth pick.
]]> http://reciplex.com/12-batch-habanero-cornbread/feed 0