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Mexican Cornbread
Provided by:
Tom Reade
Ingredients:
- 2 1/2 Cups Cornmeal
- 2 1/2 Cups Flour
- 1/2 Cup Sugar
- 4 Teaspoons Baking Soda
- 1 Tablespoon Salt
- 2 Cups Milk
- 2 Eggs, beaten
- 1/2 Cup Vegetable Oil
- 6 Anaheim Chilies, Roasted, Seeded, Deveined, and Chopped
- 1 1/2 Cups Cheddar Cheese, grated
Directions:
In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, and oil. Stir liquid into dry ingredients just until blended; don't overmix. fold in green chiles and cheese. Pour into a well-greased 9 x 13 pan. Bake at 400 degrees until top turns brown and bread starts to pull away from the sides of the pan. (Check after 30 minutes).
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