Recipe courtesy of Cid Prevost
Chile Corn Bread
- Yield: 8 servings per loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 483
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 67
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 69
- Sodium
- 490
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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 (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
Directions
- 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.