Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Coarse yellow cornmeal

  2. 1 Lipton onion or golden onion recipe soup mix

  3. 3 cups 711ml Cold water

  4. 1 Mild chopped green chilies - drained (4 oz.)

  5. 1/2 cup 31g / 1.1oz Whole kernel corn

  6. 1/3 cup 48g / 1.7oz Finely chopped roasted red peppers

  7. 1/2 cup 73g / 2.6oz Shredded sharp cheddar cheese - (about 2 oz.)

Instructions Jump to Ingredients ↑

  1. In 3-quart microwave-safe casserole, combine cornmeal, onion recipe soup mix and water. Microwave covered at HIGH (Full Power) 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in chilies, corn and roasted red peppers. Spread into lightly greased 9-inch square baking pan; sprinkle with cheese. Let stand 20 minutes or until firm; cut into triangles. Serve at room temperature or microwave at HIGH 30 seconds or until warm.

  2. Conventional Directions: In 3-quart saucepan, bring 3 cups water to a boil. With wire whisk, stir in cornmeal, then onion recipe soup mix. Simmer uncovered, stirring constantly, 25 minutes or until thickened. Stir in chilies, corn and roasted red peppers. Spread into pan and proceed as above. Serve at room temperature or heat in oven at 350F for 5 minutes or until warm.


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