Ingredients:
2 1/2 cups yellow cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 tablespoon salt
3 eggs
1 1/2 cups buttermilk
1/2 cup corn oil or 1/2 cup canola oil
1 (14 ounce) cans cream-style corn
1 (4 ounce) cans chopped green chilies
1/3 cup chopped green onions
2 cups sharp cheddar cheese, grated
2 -3 tablespoons sun-dried tomatoes, chopped
Directions:
Pre-heat oven to 425-degrees F.
In a large bowl, combine first 5 ingredients and mix together.
In a separate bowl, beat eggs slightly, and blend into mixture.
Blend in buttermilk and oil.
When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans.
Pour batter into pans, distribute evenly.
Bake 30 to 45 minutes.
Servings: 16
Time preparation: 20 min.
Time total: 65 min.