prep 0:20 total 1:05
For the crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened. Remove 1/2 cup, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish. Cool for 2 to 3 minutes if necessary. Bake in preheated 425°F oven for 10 minutes. Remove from heat.
I found this recipe because someone had been asking for it. You may try adding a small can of green chiles and extra garlic. Maybe enchilada sauce instead of the tomato sauce...
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