Recipe courtesy of Cid Prevost

Chile Corn Bread

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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 8 servings per loaf
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Ingredients

Directions

  1. Pre-heat oven to 425-degrees F.
  2. 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).
  3. Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
  4. Bake 30 to 45 minutes.
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