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1/2 c. all-purpose flour
1 c. yellow cornmeal
2 Tbsp. light brown sugar
1 Tbsp. baking powder
1 tsp. salt
3/4 tsp. chili powder
3/4 c. buttermilk
1 egg
1 medium onion, chopped
1 (7 oz.) can whole kernel corn, drained
1 (4 oz.) jar whole pimentos, drained and chopped
1 (3 1/2 oz.) can jalapeno peppers, drained, chopped and seeded
3 Tbsp. melted butter
3 oz. sharp Cheddar cheese, shredded (add after baking)
1 1/2 c. bottle salsa

Preheat oven to 400 degrees. Grease 9 x 13 pan. Combine dry
ingredients and make a well in the middle.

In a separate bowl, stir remaining ingredients, except
butter. Pour wet ingredients in the well. Add the butter and stir
until just blended. Pour batter into pan and bake 20 minutes.
Sprinkle with cheese and bake additional five minutes. Cool, slice
and serve with salsa on the side. Yields 8 to 10 slices.

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