---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Bread Mexicana
 Categories: Breads
      Yield: 1 Batch
 
      4 tb Butter; melted, divided
    1/4 c  Onion; finely diced
    1/2 c  Canned diced green chiles
      2 tb Diced pimento
      1 c  Canned corn; drained
  1 1/2 c  Corn meal
    1/2 c  All-purpose flour
      1 tb Baking powder
      1 ts Salt
    1/2 c  Cheddar cheese; shredded
    2/3 c  Evaporated milk; undiluted
      1    Egg; lightly beaten
 
  Pour 1 tb butter into medium skillet, add onion, green chiles, and
  pimento. Saute for 5 minutes add corn, cook for 1 minute. Combine
  corn meal, flour, baking powder, salt, and cheese in medium bowl,
  mix well. Combine remaining melted butter, milk, water, and egg in
  small bowl, mix well. Add milk mixture and sauteed vegetables to
  flour mixture, stir just until blended. Pour into greased 8" square
  pan. Bake in 400°F oven for 35 to 40 minutes or until a wooden
  pick inserted in the center comes out clean.

  Recipe FROM: Albers Yellow Cornmeal Box

  Posted by: (JM) Joan Mershon <jm22@sce.cornell.edu>
 
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