Jalapeno Corn Bread Serving Size - 8 Prepared By - Monica & Bill Recipe Rating
			1 1/4 cups yellow corn meal 1 1/4 cup flour 1 level Tbs. Baking powder 1 tsp. salt 1/4 tsp. paprika 1 tsp. sugar 1 well-beaten egg 2/3 cup milk 1/2 cup evaporated milk 1/4 cup shortening 1 15-ounce can cream-style corn 4 Tbs. butter 2 Tbs. chopped onion 3 Jalapeno Chiles, chopped or diced 4-ounce can chopped green chiles 3 tbs. chopped pimento 1 cup shredded cheddar cheese
			Mix corn meal, flour, baking powder, salt, sugar and paprika in a large mixing bowl. Combine egg, milk, shortening and corn. Add to dry ingredients. In a saucepan, melt butter and saute onions, chiles and pimento until onions until tender. Add this to the rest of the mixture. Mix well, but don't over do it. Add cheese and blend in. Butter an 8-inch square pan and pour mixture in. Heat oven to 400* and bake for 35 minutes. Cool, then cut into serving pieces.