This complements any home-style meal
1/4 cup butter, room temperature
1/4 cup sugar
1 cup masa corn flour
2/3 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1/2 cup sliced green onions
1 cup frozen corn
1 1/2 cups shredded cheese
1. In a mixer, cream together the butter and the sugar. Add the eggs and blend. Add the masa flour, cornmeal, baking powder, soda, salt and sour cream. Blend until smooth. By hand, stir in the green onions, corn and shredded cheese.
2. Pour into a greased 9-inch bakign pan or quiche pan. Bake in a 350 degree oven for 25 minutes.
Variation: Add 1 cup chopped green chilis or 1/2 cup sliced mild jalapenos to the batter.
Dairy-free variation: Use margarine or olive oil in place of butter. Use equal amounts of plain soy yogurt or 1 cup silken tofu in place of sour cream. Replace cheese with dairy-free alternative such as Daiya, or omit.
Egg-free variation: Omit eggs, add 1/3 cup oil.
Courtesy of “The Kid-Friendly Food Allergy Cookbook” by Leslie Hammond and Lynne Marie Rominger