Tex-Mex Quick Bread

• 1 1/2 cups all-purpose flour
• 1 cup shredded monterey jack cheese
• 1/2 cup cornmeal
• 1/2 cup sun-dried tomato, coarsely chopped
• 1 (4 1/4 ounce) can black olives, drained and chopped
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup milk
• 1 (4 1/2 ounce) can green chilies, drained and chopped
• 1/4 cup olive oil
• 1 large egg, beaten

1. Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
2. In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
3. Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
4. Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
5. These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.

flour, shredded monterey jack cheese, cornmeal, tomato, black olives, sugar, baking powder, baking soda, milk, green chilies, olive oil, egg

Taken from www.food.com/recipe/tex-mex-quick-bread-275055 (may not work)