Chile Corn Bread
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2.5 cups
Yellow Cornmeal1 cup
White Flour1 cup
Whole Wheat Flour2 tbsps
Sugar1 tbsp
Salt3
Eggs1.5 cups
Buttermilk1 cup
Green Onion (chopped)2 cups
Sharp Cheddar (grated)3 tbsps
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