Yield: 8 servings
|½ teaspoon||Baking soda|
|2 \N||Eggs, beaten|
|½ cup||Minced onion|
|½ cup||Minced pimiento|
|½ cup||Canned corn kernels, drained|
|1 \N||Roasted green chile pepper, about 5 oz|
|1 cup||Shredded cheddar cheese|
Fry bacon in skillet until crisp. Drain and reserve drippings.
Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers and bacon bits and mix well. Grease 10 inch, cast iron skillet with some reserved bacon drippings. Pour half of cornmeal mixture into pan and cover with ½ cup cornmeal mixture. Sprinkle top with remaining ½ cup cheese.
Bake at 350F for 35 minutes or until tester inserted in centre comes out clean. Makes 8 servings.