Cuernavaca Casserole
This dish is the perfect complement to any kind of barbecued meat; just add a salad for a complete meal. Leftovers are good served with a chili topping.
Ingredients
- 1 cup cornmeal
- 1-1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 2 large eggs, beaten
- 1 cup whole milk
- 4 drops hot pepper sauce
- 1/4 cup vegetable oil
- 2 cups cooked rice
- 2 cups shredded cheddar cheese
- 1 can (8-1/4 ounces) cream-style corn
- 1/2 cup chopped onion
- 2 tablespoons chopped green chilies
Reviews
No comment left