Title: Tomato Cafe's Cornbread
Categories: Bread Corn
Yield: 6 Servings

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 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

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