Tex-Mex Quick Bread
12 ingredients
5 steps
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup shredded monterey jack cheese
- 1/2 cup cornmeal
- 1/2 cup sun-dried tomato, coarsely chopped
- 1 (4 1/4 ounce) can black olives, drained and chopped
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup milk
- 1 (4 1/2 ounce) can green chilies, drained and chopped
- 1/4 cup olive oil
- 1 large egg, beaten
Directions
-
1Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
-
2In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
-
3Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
-
4Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
-
5These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.
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