Recipe - Green Chile Cornbread

2 cup Cornmeal
1 teaspoon Salt
1 tablespoon Sugar
One half teaspoon Baking soda
1 cup Milk
2 Eggs, beaten
One half cup Minced onion
One half cup Minced pimiento
One half cup Canned corn kernels, drained
1 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 One half cup cornmeal mixture. Sprinkle top with
remaining One half cup cheese. Bake at 350F for 35 minutes or until tester
inserted in centre comes out clean. Makes 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini