Peppery Potluck Squares

By KeyIngredient

A recipe with kick, these cheese and egg-baked squares are the perfect sharing recipe for a potluck or brunch spread.

Ingredients

• Cornmeal
• 2 cups (8 ounces) Wisconsin sharp Cheddar cheese, shredded
• 1 cup (4 ounces) Wisconsin Sharp Cheddar Cold Pack Cheese, softened
• 1 cup (3 ounces) Wisconsin Parmesan cheese, grated
• 1/4 tsp. garlic powder
• 1/4 tsp. dried oregano
• 1/4 tsp. cumin
• 4 eggs, beaten
• 1 jar (2 ounces) pimientos, diced
• 1 can (4 ounces) jalapeño peppers, drained and chopped
• Cayenne pepper, to taste

Preparation

Step 1

Preheat oven to 350° F.

1. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well.

2. Cream Wisconsin cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimientos and jalapeños. Add cayenne pepper; mix ingredients well.

3. Spread mixture in pan, smoothing top. Bake 30 minutes. Let stand 10 minutes before cutting into bite-size cubes.

4. Serve warm or at room temperature.

Adapted recipe from the Wisconsin Milk Marketing Board.