Makes 6 servings
Ingredients:
1 can (about 14 oz) vegetable or chicken broth
1/2 cup cornmeal
1 can (7 oz) corn, drained
1 can (4 oz) diced green chiles, drained
1/4 cup diced red bell pepper
1/2 tsp salt
1/4 tsp black pepper
1 cup (4 oz) shredded Cheddar cheese
Directions:
1. Pour broth into slow cooker. Whisk in cornmeal. Add corn, chiles, bell pepper, salt and pepper. Cover; cook on LOW 4-5 hours or on HIGH 2-3 hours.
2. Stir in cheese. Cook, uncovered, 15 to 30 minutes or until cheese melts.
Serving suggestion: Divide cooked corn mixture into lightly greased individual ramekins or spread in pie plate; cover and refrigerate. Serve at room temperature or warm in over or microwave.
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