Recipe - Inca Festival Bread

8 tablespoon Butter
Three fourths cup Milk
2 lg Eggs
8 ounce Can cream style corn
1 One fourth cup Water ground cornmeal
(white)
10 ounce Sharp cheddar cheese
One fourth cup coarsely grated
Remainder cut into One fourth inch
cubes
One half cup Coarsely chopped hot
chilies, fresh or canned
4 ounce Can wholesweet red
pimentos, roasted One half cut
into long strips,
Other One half coarsely chunked
One half teaspoon Baking soda
1 teaspoon Salt

In a small saucepan, melt 6 Tbsp. butter over low heat. Do not brown.
Preheat oven to 400. Put remaining 2 Tbsp. butter into an 8 inch diameter
baking casserole; heat in oven no more than 4 to 5 minutes to avoid
browning butter. Rotate and tilt casserole to coat inside. Set aside. In
large mixing bowl, beat milk and eggs. Smoothly blend 1 cup white cornmeal,
melted butter, corn, minced cheese, chillies, chopped red pimento, baking
soda, salt. Mix thoroughly. It should have the consistency of southern
cornbread, moderately runny but not down right liquid. If it seems to runny
work in 1 or 2 tbsp. white cornmeal. Give butter in casserole a final
swizzle, then pour in batter, smoothing it level. Sprinkle grated cheese
over top and decorate with pimento strips. Do not cover. Place casserole,
exactly in center of oven. Bake until a knife lightly pushed in center
comes out clean and dry usually 40 to 50 minutes. Serve at once. Cut into
fairly thin, pie shaped wedges. (You can let the bread cool to room
temperature.) It stores well tightly wrapped in the refrigerator, but it is
best not to serve it cold. One loaf makes about 8 servings.

From: Recipes and Remembrances, U.S. Army War College, 1980