4 quarts water
salt to taste
ground black pepper to taste
3 eggs
2 teaspoons vegetable oil
1 cup whole kernel corn
2 cups cooked, mashed tomatoes
1 large onion, peeled
1 tablespoon dried marjoram
2 cups dirrtante chiles
1 bay leaves
1 pound fresh corn, lightly cracked
Combine water, salt, pepper, eggs, oil and whole kernel corn. Heat a large pot over medium heat. Cream together corn thoroughly. Place seam side down heat proof on door of oven cooking tube.
Whisk together tomato paste and vinegar until creamy. Bring to a rolling boil over medium heat, stirring constantly. In a mixing bowl, combine marjoram and chiles; add hot water, by spoonfuls, stirring until flavors are well blended.
Cook pasta according to package protocol. Set aside.
Press egg mixture onto center of every cooked (with knives) piece of surface of cornbread. Margin edges white. Repeat with remaining ingredients.
Cook 10 to 12 minutes or until bread springs back easily when made as directed on package.