Title: Ranch Cornbread
Categories: Bread
Yield: 8 Servings
| 1 | c | Cornmeal |
| 1 | c | All purpose flour |
| 1 | tb | Plus 1 t baking powder |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 1 1/2 | c | Milk |
| 2 | | Eggs, beaten |
| 1/2 | c | Diced cooked ham |
| 1/2 | c | Sharp Cheddar cheese |
| 1/2 | c | Bell pepper, chopped |
| 1/4 | c | Chopped pimiento |
Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining
ingredients. Heat a well greased 9 inch cast-iron skillet in a 400 oven
for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425
for 30 minutes or until golden brown.