TEX MEX QUICK BREAD

**Moonlight Mom** Wed Oct 13, 2010 11:08 am

TEX MEX QUICK BREAD

1-1/2 cups all-purpose flour
1 cup Monterey Jack cheese
1/2 cup cornmeal
1/2 cup sun-dried tomatoes, chopped
1 can (4.25 oz.) black olives, drained/chopped
1/4 cup sugar
1-1/2 teaspoons baking powder
1 cup milk
1 can (4.5 oz.) green chilies, drained/chopped
1/4 cup olive oil
1 large egg, beaten

Preheat oven to 325 degrees.
Grease 9"x5" loaf pan or four 5"x3" loaf pans; set aside.
You can make 12 muffins, if you prefer.
Combine flour, cheese, cornmeal, tomatoes, olives, sugar,
baking powder and baking soda in a large bowl.
Combine milk, chilies, oil and egg in a small bowl.
Add to flour mixture; stir just until combined.
Pour into greased pan(s).
Bake 9"x4" loaf 45 minutes, 5"x3" loaves 30 minutes, 12 muffins 20 minutes
Do toothpick test for doneness.
Cool in pan 15 minutes; remove and cool on rack.