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Cheese And Chile Corn Bread

I.am.Vegetarian's picture
Ingredients
  Canned whole green chiles 4 Ounce, rinsed, seeded (1 Can)
  Sharp cheddar cheese 4 Ounce, well chilled
  Onion 1⁄2 Small
  Corn 1 Cup (16 tbs)
  Cornmeal 1 1⁄4 Cup (20 tbs) (Measured Scoop And Level)
  Whole wheat flour 1⁄3 Cup (5.33 tbs) (Measured Scoop And Level)
  Brown sugar 1 Tablespoon
  Salt 1 Teaspoon
  Baking soda 2 Teaspoon
  Skim milk powder 1⁄4 Cup (4 tbs) (Non Instant)
  Eggs 2
  Warm water 3⁄4 Cup (12 tbs)
  Oil 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat oven to 425°.
2) In your food processor, use METAL BLADE setting.
3) Add the chili to work bowl after drying with a paper towel. Pulse on/off until coarsely chopped.
4) Change the setting into SHREDDING DISC setting.
5) Insert the cheese into feed tube to shred.
6) Stack the onion wedges into feed tube and shred.
7) In a mixing bowl, place the chili, cheese and onions.
8) Add corn and toss to mix. Place it aside.
9) Use the METAL BLADE setting.
10) In the work bowl, add cornmeal, whole wheat flour, sugar, salt, baking soda and milk powder.
11) Pulse on/off to mix.
12) Use a measuring cup, to combine eggs, warm water and oil.
13) Pour in liquid through feed tube in a steady stream, while the machine is running.
14) Stop machine and remove the lid to scrape down sides of bowl.
15) Add the cheese corn mixture all at once and combine with 2-3 on/off pulses. Do not overdo and ensure that corn remains whole.

MAKING
16) Use a well-greased 9 x 9-inch baking pan to pour the mixture.
17) Place inside oven to bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
18) Place on wire rack and allow to cool 5 minutes before cutting.

SERVING
19) Serve warm after slicing the bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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