Peppery Potluck Squares

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 12 servings


  • Cornmeal
  • 2 cups (8 oz.) sharp Cheddar cheese, shredded
  • 1 c. (4 oz.) Cheddar cold pack cheese, softened
  • 1 c. (4 oz.) Parmesan cheese, grated
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. cumin
  • 4 eggs beaten
  • 1 jar (2 oz.) pimentos, diced
  • 1 can (4 ounces) jalape&ntilde;o peppers, drained and chopped
  • Cayenne pepper, to taste


  • Preheat oven to 350&deg;F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well. Cream&nbsp;all of the&nbsp;cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalape&ntilde;os. 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.
  • Tips: This recipe is particularly spicy. For a milder version, reduce the amount of jalape&ntilde;o peppers. For a tangier flavor, substitute Asiago cheese for Parmesan cheese.