November 6, 2008

Mexican Corn

2 eggs, beaten
1/2 t. garlic powder
1 (17 oz) can cream-style corn
1/2 c. oil
1/2 t. salt
1/2 c. Rotel
1/2 c. yellow cornmeal
1 c. cheddar cheese, shredded


Mix all ingredients (except cheese). Put layer of corn mixture in bottom of greased baking dish, then half of the cheese, the rest of corn mixture. Top with remaining cheese. Bake at 350 degrees for 45 minutes. This is great with BBQ brisket.

From the kitchen of ... family friend Betty T.

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