PERUVIAN AZTEC BREAD

1/4 cup butter, divided
1 (4 oz) can whole pimientos, divided
2 large eggs
1/4 cup milk
1 cup white cornmeal
1 tsp salt
1/2 tsp baking soda
1 (8 oz) can cream style corn
6 oz sharp cheddar cheese, diced
1/4 cup green chili salsa

Preheat oven to 400 degrees

Melt 6 tblsp of the butter over very low heat; set aside. Place remaining 2 tbsp butter in an 8x8x2-inch square glass baking dish. Set aside.

Dice half of the pimientos, and slice the other half into strips to be used for decorating the top of the bread; set aside.

In a mixing bowl, beat the eggs and milk together until well blended.

Mix together the cornmeal, salt and baking soda; add to the milk and egg mixture and blending well. Next, add the corn, diced cheese, melted butter, chopped pimiento, and green chili salsa. Mix thoroughly, but do not overbeat.

Place the baking dish with only the 2 tbsp. butter in it in the hot oven and leave only long enough to melt, not turn brown. Remove from oven and turn the dish so as to spread the butter over the bottom and up the sides (you may want to use a pastry brush).

Pour the batter into the hot dish and spread it evenly. Place the pimiento strips in a decorative wagon wheel design on top of the batter.

Bake for 30 minutes, or until it tests done. Serve hot.