| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/8 | onion | 1 medium onions sliced | 2 1/4 | tablespoons | olive oil | 3/4 | cup | flour unbleached | 1/2 | cup | corn meal | 2 1/4 | tablespoons | sugar | 4 1/2 | teaspoons | baking powder | 1/4 | teaspoon | salt | 2 1/4 | tablespoons | Vegetable Oil | 1 1/8 | large | eggs, beaten | 1/3 | cup | fat free milk | 2/3 | package (10 oz) | corn, frozen - thawed | 1 1/8 | dash | hot sauce | 1 1/8 | Usda default (100 gm - 4 oz) | Sour cream, light (1 cup total) | 1/4 | teaspoon | dill weed | 1/2 | cup, melted | shredded cheddar cheese |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | saute onion in olive oil until soft | 2 | mix dry ingredients, egg, milk and hot sauce in small bowl | 3 | spray 8x8 pan with cooking spray.
layer cornmeal mixture on bottom of pan | 4 | mix onion, sour cream, corn and 1/2 cup of cheese | 5 | layer on top of cornmeal layer | 6 | top with the rest of cheese | 7 | bake at 425 degrees for 25-30 minutes |
|