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

1 1/2 c Bisquick baking mix
1/2 c Yellow cornmeal
1/2 c Cream style corn
1 tb Sugar
2 tb Milk
1/4 ts Chili powder
1 Egg
1 cn (4 oz) whole green chilies;
-drained, seeded, and
-chopped
1 Jar (2oz) diced pimiento;
-drained

Heat oven to 400. Prepare round pan 9x1 1/2 or an 8x8x2 Mix all ingredients
together; beat vigorously 30 seconds. Pour into pan. Bake until golden
brown and wooden pick poked into center comes out clean, aprox 20-25
minutes. Cut into wedges and serve.

Have also used this recipe to make croutons; and to make crumbs to sprinkle
on soups or casseroles.

Posted to recipelu-digest Volume 01 Number 414 by Abtaxel
on Dec 29, 1997