Title: Corn Bread Mexicana
Categories: None
Yield: 1 Servings

4 tb Butter margarine, melted,
-divided
1/4 c Finely diced onion
1/2 c Diced green chiles
2 tb Diced pimento
1 c Whole kernel corn
1 1/2 c Yellow corn meal
1/2 c All purpose flour
1 tb Baking powder
1 ts Salt
1/2 c Shredded cheddar cheese
2/3 c Undiluted canned milk
1/3 c Water
1 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 1/3 cup. Pour into pan
and bake as above.
>From Albers corn meal box Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Dorothy Hart on Mar 13, 1997