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Preheat oven to 400°F. In a medium-sized sauce pan, add creamed corn, water and salt. Heat on medium-high, stir and add corn meal; cook until thick. Add butter and cheese. (I added a bit more water here until I could get it all blended well. Use your discretion.) Drop by heaping tablespoons into a well-greased muffin tin. Press the batter up the sides of each hole using a tart shaper and your fingers. Bake 20-25 minutes. Allow to cool for 5 minutes. Remove from the pan and fill individual cups as you please. Top as desired. Dig in! This recipe was found at A Little Bit Crunchy, A Little Bit Rock and Roll.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups