Mexican Corn Bread

• 1 c. yellow corn meal
• 1 c. flour
• 1 Tbsp. baking powder
• 8 3/4 oz. can cream-style corn
• 2 Tbsp. chopped green chiles
• 1/4 c. butter
• 1 egg
• 1 tsp. salt
• 1 c. milk
• 1/4 c. chopped onion
• 1 Tbsp. chopped pimiento
• 1/2 c. shredded Cheddar cheese

1. Preheat oven to 400u0b0.
2. Butter an 8-inch square pan very well. Combine dry ingredients in a large bowl and mix well.
3. Beat egg and milk together; add corn and mix well.
4. Saute onion, chiles and pimiento in butter in skillet until onion is tender.
5. Add milk mixture, onion mixture and cheese to dry ingredients.
6. Stir just until mixed.
7. Pour into prepared pan.
8. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

yellow corn meal, flour, baking powder, creamstyle, green chiles, butter, egg, salt, milk, onion, pimiento, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338096 (may not work)