Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 can | Tomatoes |
| 1 Cup | Pitted Olives |
| 2 Tbsp | Butter |
| 1 small | Bay leaf |
| 1 tsp | Sugar |
| 1 dash | Salt |
| 1 Cup | Cornmeal |
| 1 Can | Creamed Corn |
| 2 | Eggs |
Instructions
- Sauté olives, bay leaf, and butter. Cook for 20 minutes. Set aside to cool.
- Mix cornmeal with cold water to make a damp paste.
- Drop the cornmeal mixture by the spoonful into 1 cup of boiling water.
- Cook for a few minutes.
- Add creamed corn to the cornmeal mixture and let cool.
- Add eggs to the cooled corn mixture and stir well.
- Add a pinch of salt.
- Combine the corn mixture with the tomato-olive mixture.
- Bake for one hour at 350°F.
