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CHILE-CHEESE CORN BREAD 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. http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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