Recipe: Tex Mex Quick Bread (with cheese, olives, sun-dried tomatoes, and chiles)

TEX MEX QUICK BREAD

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

Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan or four 5x3-inch loaf pans.

Combine flour, cheese, cornmeal, tomatoes, olives, sugar, baking powder and baking soda in a large bowl; set aside.

Combine milk, chilies, oil and egg in a small bowl. Add to flour mixture. Stir just till combined. Pour into prepared pan.

Bake 9x5-inch loaf 45 minutes and 5x3-inch loaves 30 minutes or till toothpick inserted near center of loaf comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack.

Makes 1 large or 4 small loaves
Adapted from unknown source