Zingy Chile Corn Bread

The Junior League of Albuquerque, New Mexico

Simply Simpático

3 cups prepared corn bread mix

2-1/2 cups milk

1/4 cup salad oil

3 eggs, beaten

1 onion, grated

1 cup cream-style corn

1-1/4 cups Cheddar cheese, grated

1 4-ounce can chopped green chiles, drained

1 2-ounce jar pimientos, drained

Preheat oven to 400°. Grease a 9”x13” baking pan. In a large mixing bowl, combine all ingredients and mix well by hand. Pour batter into baking pan and bake for 45 minutes.

To serve, cut into squares. This makes a moist spoon bread.

Yield: 12-18 servings

Notes:

1. Tented with foil for the last 15 minutes of baking

2. Used 3 boxes of Jiffy cornbread mix as that’s what I had on hand

3. Went with vegetable oil for the salad oil