Corn in Golden Tulip Cup

Assemble these supplies:

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

Steps in preparation:

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. On a floured board roll each to form a 9-inch square. Cut each square into four and shape over bottom of a muffin tin. Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450° F. 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

Steps in preparation:

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 the green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.