CornbreadThis 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.

  1. In a medium bowl whisk the cornmeal, flour, sugar, and salt together.
  2. In another bowl, whisk the eggs.  Add the buttermilk and melted butter. Blend well.
  3. Mix the grated cheese, corn, chilies, and sundried tomatoes together in another bowl.
  4. 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.
  5. 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. 

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