Inca Festival Bread Recipe

Name: Inca Festival Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons butter; 3/4 cup milk; 2 large eggs; 8 ounces creamed corn; 1 1/4 cups cornmeal; 10 ounces cheddar cheese, very old, sharp grated; 1/2 cup hot chili peppers chopped; 4 ounces pimentos chopped; 1/2 teaspoon baking soda; 1 teaspoon salt

Servings: persons

8 tablespoons butter
3/4 cup milk
2 large eggs
8 ounces creamed corn
1 1/4 cups cornmeal
10 ounces cheddar cheese, very old, sharp grated
1/2 cup hot chili peppers chopped
4 ounces pimentos chopped
1/2 teaspoon baking soda
1 teaspoon salt

1
In a small saucepan, melt 6 tablespoon butter over low heat.
2
Do not brown.
3
Preheat oven to 400F (200C).
4
Put remaining 2 tablespoon butter into an 8 inch diameter baking casserole; heat in oven no more than 4 to 5 minutes to avoid browning butter.
5
Rotate and tilt casserole to coat inside.
6
Set aside.
7
In large mixing bowl, beat milk and eggs.
8
Smoothly blend 1 cup white cornmeal, melted butter, corn, diced cheese, chillies, chopped red pimento, baking soda, salt.
9
Mix thoroughly.
10
It should have the consistency of southern cornbread, moderately runny but not down right liquid.
11
If it seems to runny work in 1 or 2 tablespoon white cornmeal.
12
Give butter in casserole a final swizzle, then pour in batter, smoothing it level.
13
Sprinkle grated cheese over top and decorate with pimento strips.
14
Do not cover.
15
Place casserole, exactly in center of oven.
16
Bake until a knife lightly pushed in center comes out clean and dry- usually 40 to 50 minutes.
17
Serve at once.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tablespoons butter, 3/4 cup milk, 2 large eggs, 8 ounces creamed corn, and more.

Yes, Inca Festival Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Inca Festival Bread

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