Rhumba Cornbread

• 5 eggs
• 2 cups buttermilk
• 2 cups milk
• 2 cups cornmeal
• 2 cups flour
• 1 cup sugar
• 4 tablespoons baking powder
• 1/2 teaspoon baking soda
• chiles, chopped
• 1/2 pound unsalted butter, melted

Preheat oven to 325.

Melt butter.

Place the eggs, buttermilk and milk in a large mixing bowl, and whisk well. Continue whisking, and sift in the dry ingredients. Blend in chiles.

Allow the butter to cool slightly, then add it gradually to the batter, stirring until smooth.

Coat a 12x14-inch pan with cooking spray, and pour in the batter. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Serves 8.

Can be cut in half, use 2 eggs and a 9x13-inch pan.

• source: Rhumba, Boulder CO
• keywords: bread
• ratings: Liz-8, Tom-9, Kyle-9, Skylar-8
• time: 1.75 hours