Mexican " Rabbit" Rarebit

Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.

• Ready In: 30 mins
• Yields: 1 batch

Ingredients

• 1⁄2 tablespoon butter
• 2  cups  shredded cheddar cheese
• 1  egg
• 1 1⁄2 cups  mexicorn
• 1⁄2 teaspoon salt
• 1⁄2 cup  rotel tomatoes with jalapeno peppers (see note below)
• 1⁄2 cup  breadcrumbs
• 6  slices  buttered  toast (or bag of chips)

Directions

1. NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
2. Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
3. Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
4. Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
5. Allow the mixture to heat through and serve with toast or chips.