Serves: 8
Total Calories: 359

2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon brown sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
2 1/2 cups milk
2 eggs
3 tablespoons butter or margarine, melted
3 tablespoons onions minced
1 cup sharp cheddar cheese shredded (4 ounces)
1 (8-ounce) can corn whole kernel corn, drained
1 (4-ounce) can green chili seeded, rinsed, and chopped
1/3 cup red bell pepper chopped or pimiento

Heat oven to 375° F. In a mixing bowl stir together cornmeal, flour, baking powder, brown sugar, salt, and baking soda. Beat together milk, eggs, butter or margarine, and onion. Stir into dry ingredients, beating just until smooth. Fold in cheese, corn, chilies, and red pepper or pimiento. Spoon batter into greased 10-inch pie plate or iron skillet. Bake for 25 to 30 minutes. Cut in wedges and serve from pie plate or skillet.

Nutritional Facts:

Serves: 8
Total Calories: 359
Calories from Fat: 112

More Recipes from the Recipes for Summer Days Cookbook:
Chili-Cheddar Corn Bread
Crisp Fried Won Ton Squares
Hors D'Oeuvre Rolls
Indian Squash Bread
Jalapeno Corn Bread Muffins