The Ultimate Vampire Resource and Directory

Ingredients:
Cooking spray
bat cookie cutter (4in / 10cm)
4 cups self-rising white cornmeal
3 tablespoons sugar
2¼ cups milk
2 large eggs
½ cup vegetable oil
2 cups shredded sharp cheddar cheese
½ cup diced pimientos
¼ cup minced fresh jalapeño chili


Directions:
Preheat oven to 425°F (220°C). With cooking spray, coat two 15½" x 10½" x 1" jelly-roll pans.

In large bowl, combine cornmeal mix and sugar. In medium bowl, whisk milk,eggs, and oil. Pour into bowl with cornmeal mixture; stir until blended. Stir in remaining ingredients. Spread in prepared pans (about 3 cups batter per pan).

Bake 12 minutes, until wooden pick inserted into center comes out clean and edges are golden. Let cool in pans on wire rack 10 minutes. While bread is still in pans, using 4" (10cm) bat-shaped cookie cutter, cut into 16 bats. Save scraps for eating (can be made 1 week ahead and frozen; thaw and reheat before serving).