Corn Meal Cups

1. 1

   Lightly grease six 8 ounce souffle dishes or custard cups. Line with heavy-duty foil and generously grease.

2. 2

   In a large saucepan, bring 3 1/2 cups water, bouillon, butter and 1 teaspoon salt to boiling.

3. 3

   Gradually stir in corn meal.

4. 4

   Reduce heat and simmer, uncovered, for 5 minutes.

5. 5

   Remove from heat.

6. 6

   Stir in cheese and egg.

7. 7

   Preheat oven to 375u00b0.

8. 8

   Press about 3/4 cup corn meal mixture to line bottom and side of foil liner in each prepared dish.

9. 9

   Crimp edges of corn meal mixture, if desired. Bake for 25 minutes or until edges are light golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.