Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups water
- 1 1/2 cups milk
- 2 tablespoons butter
- 1 ounce onion soup mix
- 1 cup yellow cornmeal
- 1/2 cup whole kernel corn
- 1/2 cup bell peppers, chopped
- 1 jalapeno pepper or cherry pepper, chopped,to taste (I like more)
- 1/2 cup shredded cheddar cheese or feta
- =
Directions
Preheat oven to 350° degrees F.
Bring the water, milk and butter to a boil in a 3-quart saucepan.
With a wire whisk, stir in the cornmeal and onion soup mix.
Simmer uncovered, stirring constantly, for about 20 minutes or until thickened.
Stir in corn and peppers.
Spread the mixture in a lightly greased 9-inch square baking pan and sprinkle with the cheese.
Bake in 350° degree oven for about 20 minutes.
Let stand until cool and firm.
When cool, cut into triangles.
(cut into larger squares and cut squares in half to form triangles).
At this point it can be refrigerated or frozen.
When ready to serve, place on cookie sheet and reheat in oven or place on grill to heat until hot and a little crispy.