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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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


  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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