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• 1/2 cup yellow corn meal
• 2 1/2 cups sifted flour
• 1/2 cup shortening
• 1 teaspoon salt
• 4-6 tablespoons iced water or milk

Sift corn meal, flour, and salt in a bowl. Cut in shortening till mixture resembles coarse crumbs. Add water, slowly stirring meal mixture until pastry can be formed into a ball. Divide pastry into two parts. O a floured board, roll each to form a 9-inch square. Cut each square into four and shape over bottm of a muffin tin. Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450 degree farenheight 12-15 minutes. Cool. Remove from tins. Fill cups with Corn a la creme.

Filling

• 2 tablespoons butter
• 2 cups corn, cream style
• 2 tablespoons minced onions
• 1 tablespoon flour
• 1 cup milk
• 2 cups shredded Cheddar cheese
• 2 tablespoons minced green pepper or pimiento

Saute onions in butter. Stir in flour and add milk, stirring constantly until the mixture thickens. Add the corn and continue cooking until the corn is hot. Then add 1/2 cup cheese and green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.