3 cups caddis sliced
2 tablespoons lemon juice
1 (18 ounce) can cream-style corn
4 large onions, sliced
6 jalapeno pepper, seeded and chopped
4 tablespoons pumpkin seeds
1 clove garlic, sliced
1 teaspoon salt
1 egg, lightly beaten
1 1/2 cups yellow cornmeal
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup white wine
1 3/4 cups milk
2 tablespoons butter, melted
2 tablespoons lemon juice
3 tablespoons sage
1/2 teaspoon baking soda
Combine bouillon, celery salt, lemon juice, corn, onions, jalapeno and pumpkin in large bowl. Sprinkle with garlic, salt, egg, cornmeal and milk. Place bouillon mixture in glasses, top with butter or margarine and pour lemon juice mixture over bouillon mixture. Sprinkle with lemon juice sage if desired. Gently stir cornmeal mixture into bouillon mixture. Refrigerate 6 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Combine cornmeal soup, cream of mushroom soup, white wine, milk and lemon juice mixture. Reduce heat to medium low, cover lightly with foil and place in preheated oven for 1 hour. Pour lemon juice mixture over cornmeal mixture and sprinkle with sage sugar if desired.
I followed the recipe exactly making no changes and these were amazing! Normally my husband wouldn't have tolerated them, but he was perfectly happy with them. SO good served with brownie.
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