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Chile Corn Bread

Source of Recipe

Cid Prevost


List of Ingredients

2 1/2 cups yellow cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 tablespoon salt
3 eggs
1 1/2 cups buttermilk
1/2 cup corn oil (or canola oil)
1 can cream style corn (14-ounce)
1 chopped green chiles (4-ounce can)
1/3 cup chopped green onions
2 cups sharp Cheddar grated
2 tablespoons sun dried tomatoes chopped (2 to 3)


Recipe

Pre-heat oven to 425-degrees F. In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy). Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly. Bake 30 to 45 minutes.