GREEN CHILE CORN BREAD ( Imogene Tite Nicholson )

By LADONMANK

Ingredients

• 1 ) 4 slices bacon
• 2 ) 2 cups cornmeal
• 3 ) 1 teaspoon salt
• 4 ) 1 tablespoon granulated sugar
• 5 ) 1/2 teaspoon baking soda
• 6 ) 1 cup milk
• 7 ) 2 eggs
• 8 ) 1/2 cup minced onion
• 9 ) 1/2 cup minced pimento
• 10 ) 1/2 cup canned corn kernels, drained
• 11 ) 1 small can chopped roasted green chile peppers (about 5 oz.)
• 12 ) 1 cup shredded cheddar cheese, divided

Preparation

Step 1

Fry bacon in skillet until crisp. Drain, reserve drippings. Crumble bacon, set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stir until blended. Add onion, pimento, corn, chile peppers and bacon bits, mix well. Grease a 10 inch, cast-iron skillet with some reserved bacon drippings. Pour half the cornmeal mixture into pan. Cover with 1/2 cup shredded cheese. Spoon on remaining cornmeal mixture. Sprinkle top with remaining 1/2 cup cheese. Bake in a preheated 350 degree over 35 minutes, or until tester inserted into center comes out clean.