Chile Cornbread

• 2 12 cups yellow cornmeal
• 12 cup white flour
• 12 cup whole wheat flour
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 eggs
• 1 12 cups buttermilk
• 12 cup corn oil or 12 cup canola oil
• 1 (14 ounce) can cream-style corn
• 1 (4 ounce) canchopped green chilies
• 13 cup chopped green onion
• 2 cups sharp cheddar cheese, grated
• 2 -3 tablespoons sun-dried tomatoes, chopped

1. Pre-heat oven to 425-degrees F.
2. In a large bowl, combine first 5 ingredients and mix together.
3. In a separate bowl, beat eggs slightly, and blend into mixture.
4. Blend in buttermilk and oil.
5. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
6. Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans.
7. Pour batter into pans, distribute evenly.
8. Bake 30 to 45 minutes.

yellow cornmeal, white flour, whole wheat flour, sugar, salt, eggs, buttermilk, corn oil, creamstyle, green chilies, green onion, cheddar cheese, tomatoes

Taken from www.food.com/recipe/chile-cornbread-32654 (may not work)