Liturgical Year : Recipes : Corn Meal Rolls | Catholic Culture
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Ingredients
- 3 cans (8 ounces each) tomato sauce
- 1 1/2 teaspoons chili powder
- 1 cup milk
- 3/4 cup cornstarch
- 1/3 cup corn meal
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese
- 1 cup chopped onion
- 1 cup shredded brick cheese Details Yield: 12 tortillas
- Appetizers, Sandwiches
- Side Dish
- Breads, Biscuits
- Eggs, Cheese
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