1 cup white cornmeal
3/4 cup milk
1 can cream corn
2 eggs
1 teaspoon soda
1 teaspoon salt
1/2 cup bacon drippings
1 cup grated cheese
1 can chopped green peppers
Beat eggs – mix in rest of ingredients as for regular cornbread. Pour 1/2 of batter in greased skillet. Spread cheese and green chilies over. Top with rest of batter.
Bake 375-degree for forty-five minutes.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
