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Side Dishes

CHILE CORN BREAD

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Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 8 Servings Per Loaf

Ingredients

2 1/2 cups yellow cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
pinch of baking powder
pinch of baking soda
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 and warm the iron skillets
in the oven as it's preheating .
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.

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