Chile Cornbread

13 ingredients
8 steps

Ingredients

  • 2 12 cups yellow cornmeal
  • 12 cup white flour
  • 12 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 3 eggs
  • 1 12 cups buttermilk
  • 12 cup corn oil or 12 cup canola oil
  • 1 (14 ounce) can cream-style corn
  • 1 (4 ounce) canchopped green chilies
  • 13 cup chopped green onion
  • 2 cups sharp cheddar cheese, grated
  • 2 -3 tablespoons sun-dried tomatoes, chopped

Directions

  1. 1
    Pre-heat oven to 425-degrees F.
  2. 2
    In a large bowl, combine first 5 ingredients and mix together.
  3. 3
    In a separate bowl, beat eggs slightly, and blend into mixture.
  4. 4
    Blend in buttermilk and oil.
  5. 5
    When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
  6. 6
    Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans.
  7. 7
    Pour batter into pans, distribute evenly.
  8. 8
    Bake 30 to 45 minutes.

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