These little peppery cheese bites go over big at all get-togethers. For a milder version, simply reduce the amount of jalapeño peppers and omit using the cayenne.

Peppery Potluck Squares

Cornmeal
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Sharp Cheddar Cold Pack Cheese, softened
1 cup (3 ounces) Wisconsin Parmesan Cheese, grated
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cumin
4 large eggs, beaten
1 (2-ounce) jar pimentos, diced
1 (4-ounce) can jalapeño peppers, drained and chopped
Cayenne pepper, to taste

1. Preheat oven to 350°F (175°C).
2. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well.
3. Cream Wisconsin cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well.
4. Spread mixture in pan, smoothing top.
5. Bake 30 minutes.
6. Let stand 10 minutes before cutting into bite-size cubes. Serve warm or at room temperature.

Makes 12 servings.

Tip: For a tangier flavor, substitute Wisconsin Asiago Cheese for Parmesan Cheese.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.