03-31-2005, 04:52 AM
3 eggs, separated
1 1/2 cups milk, scalded
1 cup white cornmeal
3/4 teaspoon salt
3/4 cup large curd cottage cheese
3 tablespoons butter
1 (17 ounce) can white cream style corn
1 teaspoon baking powder
2 (8 ounce) cans green chiles, cut into strips
1/2 pound longhorn cheese, grated
Grease 2-quart baking dish.
Beat egg whites until stiff but not dry. Beat yolks until thick and lemon colored. Stir cornmeal and salt into scalded milk, beating hard. Cook a few seconds over low heat stirring until mixture is consistency of thick mush.
Blend in butter, corn, cottage cheese and finally baking powder. Fold in yolks, then whites. Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter. Bake in 375 degree F oven for 40 minutes or until fluffy and golden brown
1 1/2 cups milk, scalded
1 cup white cornmeal
3/4 teaspoon salt
3/4 cup large curd cottage cheese
3 tablespoons butter
1 (17 ounce) can white cream style corn
1 teaspoon baking powder
2 (8 ounce) cans green chiles, cut into strips
1/2 pound longhorn cheese, grated
Grease 2-quart baking dish.
Beat egg whites until stiff but not dry. Beat yolks until thick and lemon colored. Stir cornmeal and salt into scalded milk, beating hard. Cook a few seconds over low heat stirring until mixture is consistency of thick mush.
Blend in butter, corn, cottage cheese and finally baking powder. Fold in yolks, then whites. Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter. Bake in 375 degree F oven for 40 minutes or until fluffy and golden brown