Recipe for Tomato Cafe's Cornbread


2 1/2 cup flour
1 1/2 cup cornmeal
3 tablespoon baking powder
1/4 cup sugar
1/4 cup melted butter
3 extra-large eggs, lightly beaten
2 cup buttermilk
1 cup corn kernels (fresh or frozen, thaw; ed)
1 cup aged sharp cheddar cheese, grated
1/2 cup chopped mild green chilis canned


Lightly grease a 9-inch baking dish and set aside. In a large mixing bowl, combine the dry ingredients with a whisk. Add all the remaining ingredients and mix until just blended. Spoon the batter into the baking dish. Bake in a preheated 350 degree F oven 40 minutes, or until a tester comes out clean and the top is golden brown. Remove from oven. Cool 15 minutes. Cut into squares to serve. To reheat the cornbread, place in a 350 F oven 15 to 20 minutes, until heated through.

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