|10||ounces||cheddar cheese, very old, sharp||grated|
In a small saucepan, melt 6 Tbsp. butter over low heat. Do not brown.
Preheat oven to 400 degrees F.
Put remaining 2 Tbsp. butter into an 8 inch diameter baking casserole; heat in oven no more than 4 to 5 minutes to avoid browning butter.
Rotate and tilt casserole to coat inside. Set aside.
In large mixing bowl, beat milk and eggs.
Smoothly blend 1 cup white cornmeal, melted butter, corn, diced cheese, chillies, chopped 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 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.
Do not cover.
Place casserole, exactly in center of oven .
Bake until a knife lightly pushed in center comes out clean and dry- usually 40 to 50 minutes.
Serve at once.
First published: 1996-01-27 last updated: 2014-04-17
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles