Chile Cornbread

Name: Chile Cornbread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 serving(s)
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 1/2 cup canola oil; 1 (14 ounce) can cream-style corn; 1 (4 ounce) can chopped green chilies; 1/3 cup chopped green onion; 2 cups sharp cheddar cheese, grated; 2 -3 tablespoons sun-dried tomatoes, chopped

Submitted by Leslie Criswell

"great taste!"

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 16

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 1/2 cup canola oil
1 (14 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies
¹⁄₃ cup chopped green onion
2 cups sharp cheddar cheese, grated
2 -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.