Cheese, chiles and pimientos, decorate the top of this spicy flatbread. It is good to serve with soup or salad, and quite lovely to serve with Savory Mexican Cheesecake Spread.
1 cup flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
2 tablespoons honey
2 eggs, beaten
Topping:
1 cup (4 ounces) grated Cheddar cheese
1 can ( 4 ounces) diced green chiles
1/2 cup chopped marinated red pepper
In the large bowl of an electric mixer, stir together first group of ingredients until well mixed. Beat in the next 4 ingredients until just blended. Do not overmix. Spread batter evenly into an oiled 9x9-inch baking pan. Sprinkle top evenly with cheese, chiles and red pepper and press it lightly into the batter.
Bake at 350° for about 25 to 30 minutes or until top is lightly browned and a cake tester, inserted in center comes out clean. Allow to cool in pan. Cut into squares to serve. Yields 16 2-inch squares.
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