Tex-Mex Quick Bread
Ingredients
- 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 ⓘ
Instructions
- Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
- In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
- 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.
- Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
- 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.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).