4 tb Butter margarine, melted,
-divided
1/4 c Finely diced onion
1/2 c Diced green chiles
2 tb Diced pimento
1 c Whole kernel corn
1 1/2 c yellow corn meal
1/2 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/2 c Shredded cheddar cheese
2/3 c Undiluted canned milk
1/3 c Water
1 Egg, slightly beaten

Pour 1 tablespoon butter into medium skillet, add onion, green chiles and
pimento.

Sauté for 3 to 5 minutes, or until onion is tender. Add corn, cook for 1
minute.
Combine corn meal, flour, baking powder, salt and cheddar cheese in medium
bowl, mix well. Add milk mixture and sauteed vegetables to flour mixture;
stir just until blended. Pour into greased 8-inch square pan.
Bake in preheated 400-degree oven for 35 to 40 minutes.
Variation:

Increase cheese to 1 cup, milk to 1 cup and water to 1/3 cup. Pour into pan
and bake as above.

Yields
5 Servings