Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter margarine, melted, divided |
| ¼ cup | Finely diced onion |
| ½ cup | Diced green chiles |
| 2 tablespoons | Diced pimento |
| 1 cup | Whole kernel corn |
| 1½ cup | Yellow corn meal |
| ½ cup | All purpose flour |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Salt |
| ½ cup | Shredded cheddar cheese |
| ⅔ cup | Undiluted canned milk |
| ⅓ cup | Water |
| 1 \N | Egg, slightly beaten |
Pour 1 tablespoon butter into medium skillet, add onion, green chiles and pimento.
Saute for 3 to 5 minutes, or until onion is tender. Add corn, cook for 1 minute.
Combine corn meal, flour, baking powder, salt and cheddar cheese in medium bowl, mix well. Add milk mixture and sauteed vegetables to flour mixture; stir just until blended. Pour into greased 8 inch square pan.
Bake in preheated 400 degree oven for 35 to 40 minutes.
Variation:
Increase chese to 1 cup, milk to 1 cup and water to ⅓ cup. Pour into pan and bake as above.
>From Albers corn meal box Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@...> on Mar 13, 1997