1 1/4 cup Chicken Stock
1/2 cup Yellow Cornmeal
1/4 cup Red Bell Pepper, Chopped
2 tbsp Green Onion, Chopped
1 tsp Dijon Mustard
1/4 tsp Salt
1/8 tsp Pepper
3/4 oz Cheddar Cheese, Shredded
2 Eggs, Beaten Slightly
1/2 cup Sour Cream
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Preheat oven to 350. Grease 24 miniature muffin cups. Bring stock to a boil in a medium saucepan.
Gradually stir in cornmeal, stirring constantly. Cook, stirring constantly, over medium heat 4 minutes or until very thick.
Remove from heat. Stir in bell pepper, green onion, mustard, salt, pepper and 1/2 cup cheese.
Combine eggs and sour cream; stir into cooked cornmeal mixture. Spoon mixture into prepared muffin cups. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until firm. Let stand in pan about 5 minutes. Serve warm.
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