Inca Festival Bread
This cheesy and moist corn bread is packed with yummy flavors, serve it with a warm bowl of chili in a cold winter day. 410
cheddar cheese, very old, sharp
hot chili peppers
In a small saucepan, melt 6 tablespoon butter over low heat. Do not brown.
Preheat oven to 400℉ (200℃).
Put remaining 2 tablespoon 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 tablespoon 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.