Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | YELLOW CORN MEAL |
| 1¼ cup | FLOUR |
| 1 \N | (level) Tbsp. BAKING POWDER |
| 1 teaspoon | SALT |
| ¼ teaspoon | PAPRIKA |
| 1 teaspoon | SUGAR |
| 1 \N | Well-beaten EGG |
| ⅔ cup | MILK |
| ½ cup | EVAPORATED MILK |
| ¼ cup | SHORTENING |
| 15 ounces | Can CREAM-STYLE CORN |
| 4 tablespoons | BUTTER |
| 2 tablespoons | Chopped ONION |
| 3 \N | JALAPENO CHILES, chopped or diced |
| 4 ounces | Can chopped GREEN CHILES |
| 3 tablespoons | Chopped PIMIENTO |
| 1 cup | Shredded CHEDDAR CHEESE |
Mix corn meal, flour, baking powder, salt, sugar and paprika in a large mixing bowl. Combine egg, milk, shortening and corn. Add to dry ingredients.
In a saucepan, melt butter and saute onions, chiles and pimientos until onions are tender. Add this to rest of mixture. Mix well, but don't over-mix. Add cheese and blend in.
Butter an 8-inch square pan and pour mixture in. Heat oven to 400 F and bake for 35 minutes or until knife comes out clean from center of corn bread.
When cooled, cut into pieces.
Serve this spicy bread with soups or stews. It goes well with your favorite meat dishes!
From: Michael Orchekowski Date: 03 Mar 94 From: Gail Shipp Date: 09-20-94