Corn Bread Mexicana - cooking recipe

Ingredients

4 Tbsp. butter or margarine, melted, divided
1/4 c. finely diced onion
1/2 c. (4 oz. can) diced green chiles
2 Tbsp. diced pimento
1 c. canned, drained or frozen corn
1 1/2 c. Albers yellow corn meal
1/2 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/2 (2 oz.) shredded Cheddar cheese
2/3 c. undiluted Carnation evaporated milk
1/3 c. water
1 egg, lightly beaten

Preparation

Pour 1 tablespoon butter into medium skillet; add onion, green chiles and pimento.
Saute for 3 to 5 minutes or until onion is tender.
Add corn; cook for 1 minute.