Creole pie

Name: Creole pie
Ingredients: 2 can cream style corn; 2 can whole kernel sweet corn; 1 packages instant coconut milk; 5 cup cream of wheat; 1 box green butterfly evaporated milk; 1/4 packages cook mate corn meal; 1/4 of soften table margarine; 2 whole sweet pepper chopped up medium size; 1 tbsp finely chopped kale; 1 tbsp salt; 2 cup black raisins; 1 tbsp of either fresh or bottled parsley; 4 dashes angostura bitters; 1/4 cup pinot grigio; 6 cup cheddar cheese (more if you want it nice and cheesy and i love cheese)

15 ingredients

8 steps

Ingredients

2 can cream style corn
2 can whole kernel sweet corn
1 packages instant coconut milk
5 cup cream of wheat
1 box green butterfly evaporated milk
1/4 packages cook mate corn meal
1/4 of soften table margarine
2 whole sweet pepper chopped up medium size
1 tbsp finely chopped kale
1 tbsp salt
2 cup black raisins
1 tbsp of either fresh or bottled parsley
4 dashes angostura bitters
1/4 cup pinot grigio
6 cup cheddar cheese (more if you want it nice and cheesy and i love cheese)

Directions

1

Combine powder coconut milk in a cup of water.
2

In a large or medium bowl add each ingredient and mix well.
3

You may want to soften butter even more by heating it in microwave or sauce pan until melted.
4

I however allowed it to retain some of its solid form.
5

In a greased muffin pan or dish pour mixture.
6

Add cheese to top if using muffin pans.
7

If using a dish mix cheese into it.
8

Bake at 350F for 1hour or until golden brown.