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 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.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.