Corn Meal Cups - cooking recipe

Ingredients

2 tsp. granulated beef bouillon or 2 bouillon cubes
1/4 c. butter or margarine (1/2 stick)
2 c. yellow corn meal
1/2 c. grated Parmesan cheese
1 large egg

Preparation

Lightly grease six 8 ounce souffle dishes or custard cups. Line with heavy-duty foil and generously grease.
In a large saucepan, bring 3 1/2 cups water, bouillon, butter and 1 teaspoon salt to boiling.
Gradually stir in corn meal.
Reduce heat and simmer, uncovered, for 5 minutes.
Remove from heat.
Stir in cheese and egg.
Preheat oven to 375\u00b0.
Press about 3/4 cup corn meal mixture to line bottom and side of foil liner in each prepared dish.
Crimp edges of corn meal mixture, if desired. Bake for 25 minutes or until edges are light golden.
Makes 6 cups.