Inca festival bread
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Inca festival bread
  Bread  
Last updated 6/12/2012 12:53:05 AM. Recipe ID 14858. Report a problem with this recipe.
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      Title: Inca festival bread
 Categories: Breads
      Yield: 8 Servings
 
      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 ts 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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Recipe ID 14858 (Apr 03, 2005)

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