Cook Book Recipe

Corn in golden Tulip cup

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Ingredients:
½ cup yellow corn meal
2 ½ cups sifted flour
½ cup shortening
1 teaspoon salt
4-6 tablespoons iced water or milk
Procedure:
Sift corn meal, flour and salt in a bowl. Cut in shortening till mixture resembles coarse crumbs. Add water, slowly stirring meal mixture until pastry can be formed into a ball.
Divide pastry into two parts. On a floured board roll each to form a 9 inch square. Cut each square into four and shape over bottom of a muffin tin.
Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450 F. 12-15 minutes. Cool. Removes from tins. Fill cups with corn a la crème.
Filling:
2 tablespoons butter
2 cups corn, cream style
2 tablespoons minced onions
1 tablespoon flour
1 cup milk
2 cups shredded cheddar cheese
2 tablespoons minced green pepper or pimiento
Procedure:
Sauté onions in butter. Stir in flour and add milk, stirring constantly until the mixture thickens. Add the corn and continue cooking until the corn is hot.
Then add ½ cup cheese and the green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.