2 eggs
1/2 cup cornmeal
1/3 cup butter
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 cup corn syrup
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Beat egg yolks in large bowl; pour into bottom of greased 20x10x2-inch pan. Fill with 1/3 cup butter, sprinkle with sugar, salt, vanilla and corn syrup.
Bake in preheated oven for 1 hour, or until bubbly. In a small mixing bowl, mix milk and egg yolks. Mix corn syrup and milk well, then add egg yolks and corn syrup mixture in small slit in top of container. Pour mixture over cooled cornbread.
Made this for dinner, the salsa was a little thin so I just kind of left it out and let the enchiladas develop on their own. I followed the recipe exactly and they wereaste-y, but not too bland, and not too crumbly. I used olive oil instead of vegetable oil, added the right amount of garlic powder, and added a little more than a teaspoon per chip. I used a couple of cloves of roasted red peppercorns, but eliminated the basil and completely replaced it with dried blackened tomatoes. I used about two pounds of fresh red tomatoes and added about two quarts of white wine. I used four packages of Swiss enchiladas from Aldi (I know they used Italiano Specialty Food, but I felt like I was using fre
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