Shelly's Recipe

CHILE, CHEESE AND TOMATO BREAD

Category: Bread

2 cups flour
1/2 cup cornmeal
2 tbsp sugar
2 pkgs Rapid Rise yeast
3/4 tsp salt
1/4 cup chopped sun-dried tomatoes
1 cup milk
2 tbsp butter, melted
1 egg, lightly beaten
1 (4 oz) can diced mild green chiles, drained
1 cup shredded cheddar cheese, plus more for garnish

Grease 8 inch square baking dish. Mix dry ingredients in pan. Make a well in the center. Add wet ingredients and mix completely, smoothing top evenly after it is mixed. Place in cold oven.

Set oven to 350. Bake 30 minutes or until done. Sprinkle with more cheese halfway through baking time, desired. Makes 12-16 servings.