Creole pie

• 2 can cream style corn
• 2 can whole kernel sweet corn
• 1 packages instant coconut milk
• 5 cup cream of wheat
• 1 box green butterfly evaporated milk
• 1/4 packages cook mate corn meal
• 1/4 of soften table margarine
• 2 whole sweet pepper chopped up medium size
• 1 tbsp finely chopped kale
• 1 tbsp salt
• 2 cup black raisins
• 1 tbsp of either fresh or bottled parsley
• 4 dashes angostura bitters
• 1/4 cup pinot grigio
• 6 cup cheddar cheese (more if you want it nice and cheesy and i love cheese)

1. Combine powder coconut milk in a cup of water.
2. In a large or medium bowl add each ingredient and mix well.
3. You may want to soften butter even more by heating it in microwave or sauce pan until melted.
4. I however allowed it to retain some of its solid form.
5. In a greased muffin pan or dish pour mixture.
6. Add cheese to top if using muffin pans.
7. If using a dish mix cheese into it.
8. Bake at 350F for 1hour or until golden brown.

cream style corn, whole kernel sweet corn, instant coconut milk, cream of wheat, green butterfly, meal, margarine, sweet pepper, kale, salt, black raisins, either, bitters, cheddar cheese

Taken from cookpad.com/us/recipes/345421-creole-pie (may not work)