Tex-Mex Quick Bread

By Cindy_Wicker

Ingredients

• 1-1/2 cups plain flour
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1/2 cup cornmeal
• 1/2 cup sun dried tomatoes, coarsely chopped
• 1 can (4-1/4 oz.) black olives, drained and chopped
• 1/4 cup sugar
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup milk
• 1 can (4-1/2 oz.) green chilies, drained and chopped
• 1/4 cup olive oil
• 1 large egg, beaten

Details

Servings 16

Preparation

Step 1

Preheat oven to 325 degrees. Grease 9x5 loaf pan or four 5x3 inch loaf pans. Set aside. Combine flour, cheese, cornmeal, tomatoes, olives, sugar, baking poowder and baking soda in large bowl. Combine remaining ingredients in small bowl. Add to flour mixture. Stir just until combined. Pour into prepared pan. Bake 9x5 pan for 45 minutes and 5x3 pans for30 minutes or until tests done. Cool in pan f 15 minutes. Remove from pan and cool on wire rack.

Muffin variation:
Preheat oven to 375 degrees. Spoon batter into 12 well greased muffin cups. Bake 20 minutes or until done.