Title: Tomato cafe's cornbread
 Categories: Breads, Cornmeal, 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.