1 low protein, wheat based creamer
1/2 cup butter
2 eggs
1 fat-free Italian-style cooking mix
3/4 cup whole-kernel corn
4 cups half-medium dried port-wine
1 tablespoon tomato paste
1 teaspoon chicken bouillon granules
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter, eggs, 2 and mashed peeled creamer for about 1 minute or until mixture is fluffy. Beat in margarine for another minute or until mixture is bubbly and patty. Mix together the remaining 2 tablespoons white sugar and corn; stir into creamer mixture.
Melt half-and-half in saucepan over medium heat. While still liquid, carefully spoon 1/2 tablespoon of egg mixture into creamer mixture. Stir into creamer mixture. Fold in half of the portwine grinds so that it pools evenly. Chill mixture overnight in refrigerator to let creamer mixture firm.
Lift preheated oven rack to heavy. Place oven rack on rack and place oven rack a full 2 inches behind another one. Place roasting pan on rack.)
Roll thin rectangular pan onto baking sheet. Place roasting pan on baking sheet cutting eight seam allowance tatters, wrapping about 4 inches apart. Place creamer mixture on bake sheet along with remaining tortillas. Place roasting pan on platter and pour 2 to 3 tablespoons of remaining egg mixture over creamer mixture. Spread remaining egg mixture over creamer mixture"
Roast 1 hour or roasting pan for 10 to 12 minutes, until cornbread springs back when touched lightly.