This corn bread has some kick to it especially if you use other than mild chilies. The chilies, sundried tomatoes, and cheddar create a lot of flavor in this unusual cornbread.
It’s fun to make this cornbread in mini-loaves. We made it in both eight loaf linking loaf pans and four loaf linking loaf pans. The recipe fits the four loaf pans perfectly.
2 1/2 cups corn meal
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
1/2 cup butter, melted
1 cup canned corn, drained
1 4 oz can chopped green chilies, undrained
2 cups grated cheddar cheese
2-3 tablespoons sundried tomato, chopped
Preheat the oven to 375 degrees. Lightly grease your mini loaf pans.
- In a medium bowl whisk the cornmeal, flour, sugar, and salt together.
- In another bowl, whisk the eggs. Add the buttermilk and melted butter. Blend well.
- Mix the grated cheese, corn, chilies, and sundried tomatoes together in another bowl.
- Add the cheese mixture to the egg mixture and blend. Fold in the dry mixture it is moistened. Pour the batter into the pans and spread evenly.
- Bake at 375 degrees for 25 minutes or until done. Let the cornbread cool for five minutes before removing it from the pans.
Baker’s note: We used a four-loaf linking pan for testing. This recipe fit perfectly.