*  Exported from  MasterCook  *
 
                            INCA FESTIVAL BREAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       tb           Butter
      3/4   c            Milk
    2       lg           Eggs
    8       oz           Can cream style corn
    1 1/4   c            Water ground cornmeal
                         -(white)
   10       oz           Sharp cheddar cheese ----
                         -1/4 cup coarsely grated
                         Remainder cut into 1/4 inch
                         -cubes
      1/2   c            Coarsely chopped hot
                         -chilies, fresh or canned
    4       oz           Can whole-sweet red
                         -pimentos, roasted 1/2 cut
                         -into long strips,
                         Other 1/2 coarsely chunked
      1/2   ts           Baking soda
    1       t            Salt
 
   In a small saucepan, melt 6 Tbsp. butter over low heat.  Do not brown.
   Preheat oven to 400.  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.
   Cut into fairly thin, pie - shaped wedges. (You can let the bread cool to
   room temperature.) It stores well tightly wrapped in the refrigerator, but
   it is best not to serve it cold. One loaf makes about 8 servings.
   
   From: Recipes and Remembrances, U.S. Army War College, 1980
  
 
 
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