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Inca Festival Bread Recipe

by Global Cookbook

Ingredients

8 Tbsp. Butter 3/4 c. Lowfat milk 2 lrg Large eggs 8 ounce Can cream style corn 1 1/4 c. Water grnd cornmeal (white)

10 ounce Sharp cheddar cheese ---- 1/4 c. coarsely grated Remainder cut into 1/4 inch cubes 1/2 c. Coarsely minced warm chilies, fresh or possibly canned 4 ounce Can whole-sweet red pimentos, roasted 1/2 cut into long strips, Other 1/2 coarsely chunked 1/2 tsp Baking soda 1 tsp Salt

Directions

1. In a small saucepan, heat 6 Tbsp. butter over low heat. Don't brown.
2. 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 min to avoid browning butter. Rotate and tilt casserole to coat inside. Set aside. In large mixing bowl, beat lowfat milk and Large eggs. Smoothly blend 1 c. white cornmeal, melted butter, corn, diced cheese, chillies, minced 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 possibly 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. Don't cover. Place casserole, exactly in center of oven. Bake till a knife lightly pushed in center comes out clean and dry- usually 40 to 50 min. Serve at once. Cut into fairly thin, pie - shaped wedges. (You can let the bread cold to room temperature.) It stores well tightly wrapped in the refrigerator, but it is best not to serve it cool. One loaf makes about 8 servings.

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