INGREDIENTS
- 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
- 3/4 cup water
- 1/2 cup yellow corn meal
- 1/2 teaspoon salt
- 1 can (4 oz.) diced green chiles
- 1 tablespoon granulated sugar
- 1 tablespoon chopped fresh cilantro
- 2 large eggs
- 1/2 cup shredded cheddar cheese
INSTRUCTIONS
PREHEAT oven to 350° F. Grease 1-quart casserole dish.
COMBINE evaporated milk, water, corn meal and salt in large saucepan. Cook, stirring constantly, over medium-low heat until mixture is thickened. Remove mixture from heat.
STIR in chiles, sugar and cilantro. Add eggs one at a time, stirring well after each addition. Pour into prepared ovenproof dish.
BAKE, uncovered, for 20 to 25 minutes or until knife inserted near center comes out clean. Sprinkle with cheese; bake for additional 2 to 3 minutes or until cheese is melted. Serve with salsa.
COMBINE evaporated milk, water, corn meal and salt in large saucepan. Cook, stirring constantly, over medium-low heat until mixture is thickened. Remove mixture from heat.
STIR in chiles, sugar and cilantro. Add eggs one at a time, stirring well after each addition. Pour into prepared ovenproof dish.
BAKE, uncovered, for 20 to 25 minutes or until knife inserted near center comes out clean. Sprinkle with cheese; bake for additional 2 to 3 minutes or until cheese is melted. Serve with salsa.
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