| Ingredients: |
2 cups yellow cornmeal
1 can (#2-1/2) whole tomatoes
1 cup vegetable oil
1 grated onion
2 T. sugar
Salt and pepper to taste
3 eggs, beaten
1 can whole kernel corn
2 cups milk
1 can whole olives, drained
2 T. Grandma’s Spanish Seasoning (or to taste, mixed with a little water)
|
| Preparation - Directions: |
Mix first six ingredients together in large pot. Cook over low flame or double broiler for 15 minutes, stirring intermittently to prevent sticking. Cut up tomatoes with spoon while stirring.
While cornmeal mixture is cooking, mix together eggs, corn and milk. Add egg mixture to cornmeal mixture and cook another 15 minutes. Add olives and Spanish seasoning. Pour mixture into an ungreased 9x13 baking dish. Bake 45 minutes at 350°.
|
