Total Time
Prep 10 mins
Cook 20 mins

This is a great appetizer that can be made ahead of time and reheated in the oven or on a grill. I love to stir in freshly chopped cilantro before pouring into baking pan.

Ingredients Nutrition


  1. Preheat oven to 350° degrees F.
  2. Bring the water, milk and butter to a boil in a 3-quart saucepan.
  3. With a wire whisk, stir in the cornmeal and onion soup mix.
  4. Simmer uncovered, stirring constantly, for about 20 minutes or until thickened.
  5. Stir in corn and peppers.
  6. Spread the mixture in a lightly greased 9-inch square baking pan and sprinkle with the cheese.
  7. Bake in 350° degree oven for about 20 minutes.
  8. Let stand until cool and firm.
  9. When cool, cut into triangles.
  10. (cut into larger squares and cut squares in half to form triangles).
  11. At this point it can be refrigerated or frozen.
  12. When ready to serve, place on cookie sheet and reheat in oven or place on grill to heat until hot and a little crispy.
Most Helpful

5 5

Notes for future cooks of this recipe: This only made 12 smallish triangles for me and I doubled the amount of corn called for. Perhaps my onion soup mix wasn't well spiced, so I added some "potato spice" and "lemon pepper" before baking. Having said that, these are amazing! I cannot stop eating them!! I used red peppers and green jalapenos for a lovely colour combo and a mix of cheddar and extra-mature cheddar for the topping. The wedges reheat beautifully and are so tasty warm or cold. I had some the next day topped with ham for lunch - yummy! I'm sure this is a very adaptable recipe and will try adding some different ingredients each time (chopped ham, olives, mushrooms - endless variations come to mind). Thank you, chef luvmybge, for a super recipe - a keeper for me, for sure :)