Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tb Butter
3/4 c Milk
2 lg Eggs
8 oz Can cream style corn
1 1/4 c Water ground cornmeal
-(white)
10 oz Sharp cheddar cheese ----
-1/4 cup coarsely grated
Remainder cut into 1/4 inch
-cubes
1/2 c Coarsely chopped hot
-chilies, fresh or canned
4 oz Can whole-sweet red
-pimentos, roasted 1/2 cut
-into long strips,
Other 1/2 coarsely chunked
1/2 ts Baking soda
1 t 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, diced 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
