Cheesey Corn Bake with Roasted Chiles
15 October 2007 by Jean Johnson
On the wok post I talked about ways to use late season zucchinis, tomatoes, chiles, and corn. Here’s another from Cooking Beyond Measure, p53. Just grate and chop the veggies and stir them into an eggy batter with some corn masa added for heft. Grease your pan and bake in a medium oven.
The roasted chiles pictured in foreground are from my days on the Hopi mesas. But more about that next time. In the mean time, I hope your cooking is kwangwa which in Hopi means delicious.
