INGREDIENTS

1 1/4 cups all purpose flour

1 1/4 cups yellow cornmeal

1 tbsp baking powder

1/2 tsp salt

1 tsp sugar (to taste)

1/2 tsp dried oregano (or 1 tsp fresh, minced)

2 cups shredded old cheddar cheese (about 6-8 oz)

1 10 oz (284 ml) tin creamed corn

1/3 cup vegetable oil

1/3 cup finely chopped green onions (tops and bottoms)

1 4 oz (114ml) tin chopped green chilis, well drained

1 2 oz jar diced pimentos, well drained

1/3 cup shredded cheddar cheese (for topping)

COOKING INSTRUCTIONS

1. Grease a long loaf pan and set aside. Preheat oven to 400°F.
2. In a large bowl, combine flour, cornmeal, baking powder, salt, sugar, oregano and 2 cups chedder cheese. Set aside.
3. In another large bowl, lightly beat the eggs. Stir in the green onions, green chilies, diced pimentos and creamed corn.
4. Stir wet ingredients into the dry ingredients, just until combined.
5. Turn mixture into prepared pan. Smooth the top and sprinkle with the remaining 1/3 cup of shredded cheddar cheese.
6. Bake about 40 minutes (test at 35 minutes to be safe) or until a wooden toothpick inserted in the centre comes out clean. (Baked bread will be moist, but no particles of bread should cling to the toothpick.)
7. Let stand for 15 minutes, then turn out on rack to completely cool before storage. Handle gently to avoid breaking the loaf.

NOTES

Yields 1 long loaf.

This bread has a slightly hot tang from the chilies. For a less "hot" bread, finely diced green and red peppers can be substituted to retain the colour.

Serve with the Mexicali Vegetable Chili.

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