Categories: Breads 
      Yield: 8 servings 
  
      8 tb Butter                                   -cubes 
    3/4 c  Milk                              1/2 c  Coarsely chopped hot 
      2 lg Eggs                                     -chilies, fresh or canned 
      8 oz Can cream style corn                4 oz Can whole-sweet red 
  1 1/4 c  Water ground cornmeal                    -pimentos, roasted 1/2 cut 
           -(white)                                 -into long strips, 
     10 oz Sharp cheddar cheese ----                Other 1/2 coarsely chunked 
           -1/4 cup coarsely grated          1/2 ts Baking soda 
           Remainder cut into 1/4 inch         1 ts Salt 
  
  In a small saucepan, melt 6 Tbsp. butter over low heat.  Do not brown. 
  Preheat oven to 400.  Put remaining 2 Tbsp. butter into an 8 inch diameter 
  baking casserole;  heat in oven no more than 4 to 5 minutes to avoid 
  browning butter.  Rotate and tilt casserole to coat inside. Set aside. In 
  large mixing bowl, beat milk and eggs.  Smoothly blend 1 cup white 
  cornmeal, melted butter, corn, diced cheese, chillies, chopped red pimento, 
  baking soda, salt.  Mix thoroughly.  It should have the consistency of 
  southern cornbread, moderately runny but not down right liquid. If it seems 
  to runny work in 1 or 2 tbsp. white cornmeal. Give butter in casserole a 
  final swizzle, then pour in batter, smoothing it level. Sprinkle grated 
  cheese over top and decorate with pimento strips. Do not cover. Place 
  casserole, exactly in center of oven. Bake until a knife lightly pushed in 
  center comes out clean and dry- usually 40 to 50 minutes. Serve at once. 
  Cut into fairly thin, pie - shaped wedges. (You can let the bread cool to 
  room temperature.) It stores well tightly wrapped in the refrigerator, but 
  it is best not to serve it cold. One loaf makes about 8 servings. 
   
  From: Recipes and Remembrances, U.S. Army War College, 1980