04 Mar
Cuernavaca Casserole courtesy of Ann Schertz
Cuernavaca Casserole
From:
Alicia Gingerich, Cazernovia, IL
— (via) Kate Schertz Kortemeier, Metamoria, IL
——– (via) Ann Schertz, Cumberland, KY
————- (via) Robert Pace, Grays Knob, KY
Mix together and set aside:
1 C. cornmeal
½ tsp. soda
1 ½ tsp. salt
1 rounded tsp. hot pepper (dried)
Mix together, and then add to dry mixture:
2 eggs
1 C. milk
¼ C. salad oil (I use olive oil)
1-2 C. cooked rice (I use 2 C. of Basmati rice)
2 C. Cheddar Cheese, grated
1 small can creamed corn
½C. chopped & sautéed onion
green pepper and hot pepper, chopped and sautéed (to taste)
Bake uncovered in glass casserole (at least 3 in. deep) at 350 for 35 – 40 minutes
