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  • Prep Time
    -
  • Cook Time
    -
  • Servings
    12

Peppery Potluck Squares

Main Ingredient: Cheese

Yield: 12 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • Cornmeal
  • 2 Cup (8 oz.) sharp Cheddar cheese, shredded
  • 1 Cup (4 oz.) Cheddar cold pack cheese, softened
  • 1 Cup (4 oz.) Parmesan cheese, grated
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon dried oregano
  • 1/4 Teaspoon cumin
  • 4 eggs beaten
  • 1 Jar (2 oz.) pimentos, diced
  • 1 Can (4 ounces) jalapeño peppers, drained and chopped
  • Cayenne pepper, to taste

Directions

  1. Preheat oven to 350°F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well. Cream all of the cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well. Spread mixture in pan, smoothing top. Bake 30 minutes. Let stand 10 minutes before cutting into bite-size cubes. Serve warm or at room temperature.
  2. Tips: This recipe is particularly spicy. For a milder version, reduce the amount of jalapeño peppers. For a tangier flavor, substitute Asiago cheese for Parmesan cheese.

Suggested Cheeses

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