Chile Cornbread

great taste!

• Ready In: 1 hr 5 mins
• 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

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