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1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tsp Watkins Baking Powder
1/2 tsp Watkins Garlic Salt
1/4 tsp Watkins Black Pepper
1/2 cup sour cream
3 tbsp Watkins Jalapeño Mustard
2 eggs
1/4 cup vegetable oil
2 cups shredded reduced-fat Cheddar cheese
1 can (8.5 oz.) cream-style corn
1 can (4 oz.) chopped green chiles
1 jar (2 oz.) chopped pimento

Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups cheese, corn, chiles, and pimento. Mix well. Pour into a greased 8-inch baking dish. Sprinkle with remaining cheese. Bake at 350ºF. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm.

Makes 8 servings.

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

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