Corn Bread Mexicana

Corn Bread Mexicana

4 tb Butter or margarine Melted/ divided 1/4 c Finely diced onion 1/2 c Canned diced green chilies 2 tb Diced pimento 1 c Canned drained corn 1   And 1/2 cup albers cornmeal 1/2 c All-purpose flour 1 tb Baking powder 1 ts Salt 1/2 c Shredded cheddar cheese; (2 -0z.) 2/3 c Undiluted evaporated milk 1   Egg lightly beaten

Pour 1 Tablespoon 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 remaing 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 inch square pan. Bake in 400 degree oven for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.

Enjoy.

Contributed by :
* World Recipes Y-Group