Recipe - Corn Bread Mexicana

4 tablespoon Butter margarine, melted,
divided
One fourth cup Finely minced onion
One half cup Diced green chiles
2 tablespoon Diced pimento
1 cup Whole kernel corn
1 One half cup Yellow corn meal
One half cup All purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
One half cup Shredded cheddar cheese
2/3 cup Undiluted canned milk
1/3 cup 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 whhart@dcn.davis.ca.us on Mar 13, 1997