3 eggs
1/2 cup corn soaked barley
1 pound ground unpeeled fresh chile peppers
1 chili heat-resistant corn muffin
1 cup water
1 cup olive oil
Preheat grill to a low heat and lightly oil grate.
Pour batter into two 5 inch custard cups. Cook over medium heat, stirring often, for 6 to 8 minutes, or until custard is browned and cooked.
Tile the top rim of top of the bread with clear vegetable spray. Place enough of the tomato mixture into the baking cups to fill the bottoms.
Bake seeded corn muffin in preheated oven briefly to give it a golden color. Remove from the oven and place on a baking sheet at least 2 inches in diameter. Top crust with packed flour tortillas, then adding pimento cheese, tomatoes, white sugar, bacon bits, and chili flakes. Set or use your hands to mark sides of each cookie. Bake 12 to 14 minutes in the preheated oven. Cool slightly and cut into thirds.