Inca Festival Bread

• 8 tablespoons butter
• 3/4 cup milk
• 2 large eggs
• 8 ounces creamed corn
• 1 1/4 cups cornmeal
• 10 ounces cheddar cheese, very old, sharp grated
• 1/2 cup hot chili peppers chopped
• 4 ounces pimentos chopped
• 1/2 teaspoon baking soda
• 1 teaspoon salt

1. In a small saucepan, melt 6 tablespoon butter over low heat.
2. Do not brown.
3. Preheat oven to 400F (200C).
4. Put remaining 2 tablespoon butter into an 8 inch diameter baking casserole; heat in oven no more than 4 to 5 minutes to avoid browning butter.
5. Rotate and tilt casserole to coat inside.
6. Set aside.
7. In large mixing bowl, beat milk and eggs.
8. Smoothly blend 1 cup white cornmeal, melted butter, corn, diced cheese, chillies, chopped red pimento, baking soda, salt.
9. Mix thoroughly.
10. It should have the consistency of southern cornbread, moderately runny but not down right liquid.
11. If it seems to runny work in 1 or 2 tablespoon white cornmeal.
12. Give butter in casserole a final swizzle, then pour in batter, smoothing it level.
13. Sprinkle grated cheese over top and decorate with pimento strips.
14. Do not cover.
15. Place casserole, exactly in center of oven.
16. Bake until a knife lightly pushed in center comes out clean and dry- usually 40 to 50 minutes.
17. Serve at once.

butter, milk, eggs, corn, cornmeal, cheddar cheese, hot chili peppers, pimentos, baking soda, salt

Taken from recipeland.com/recipe/v/inca-festival-bread-42435 (may not work)