Tomato cafe's cornbread

Yield: 6 Servings

Ingredients:

2 1/2 c Flour
1 1/2 c Cornmeal
3 tb Baking powder
1/4 c Sugar
1/4 c Melted butter
3 Extra-large eggs lightly -Beaten
2 c Buttermilk
1 c Corn kernels (fresh or -Frozen thawed)
1 c Aged sharp Cheddar cheese -Grated
1/2 c Chopped mild green chilis

Instructions:

-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. Source: "Taste of Vancouver" (Prepared by Chef Diane Clement) Submitted by: Shirley Goos From: Randy Rigg Date: Sun 09-2