Chile Corn Bread
- 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 (14-ounce) can cream style corn
- 1 (4-ounce can) chopped green chiles
- 1/3 cup chopped green onions
- 2 cups sharp Cheddar, grated
- 2 or 3 tablespoons sun dried tomatoes, chopped
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.
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Recipe courtesy of Cid Prevost