Chili Cheese Cornbread
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Corn meal||1 Cup (16 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Tabasco sauce||3 Drop|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Canned green chilies||4 Ounce, drained and chopped|
In a large bowl, thoroughly blend together all but the last two ingredients.
Grease a shallow, 8-inch, round, heat-resistant, non-metallic baking dish.
Pour half the batter into the greased baking dish.
Spread chopped chilies and 1/2 cup of cheese over the batter.
Top with remaining batter, then cheese.
Heat, uncovered, on roast for 14 to 16 minutes.
Let stand 5 minutes
Serving size: Complete recipe
Calories 2274 Calories from Fat 1409
% Daily Value*
Total Fat 159 g244.2%
Saturated Fat 87.3 g436.7%
Trans Fat 0 g
Cholesterol 808.7 mg269.6%
Sodium 6128.5 mg255.4%
Total Carbohydrates 151 g50.3%
Dietary Fiber 13.2 g52.8%
Sugars 10.1 g
Protein 72 g143.8%
Vitamin A 102.1% Vitamin C 70.2%
Calcium 266.6% Iron 59.7%
*Based on a 2000 Calorie diet