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Chili Cheese Corn Bread

American.Kitchen's picture
  Yellow cornmeal 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Minced onions/Scallion 2 Tablespoon
  Salt 1 Teaspoon
  Eggs 2
  Pickled jalapeno 2 , minced
  Milk 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs)
  Grated sharp cheddar cheese 1 1⁄2 Cup (24 tbs)
  Unsalted butter 6 Tablespoon, melted and cooled

Sift the cornmeal, flour, sugar, and salt.
In a bowl combine the eggs, milk, corn, 41/2 tablespoons of the butter, the onions and peppers.
Stir into the cornmeal mixture just until combined.
Fold in 1 1/4 cups of the cheese.
Pour the batter into a hot buttered 9 inch cast iron skillet or baking pan; sprinkle the top with the remaining cheese and drizzle it with the remaining butter.
Bake in a 425° F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Let cool in the skillet on a rack for 5 minutes invert onto the rack to remove, and cool for 5 minutei more.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3530 Calories from Fat 1310

% Daily Value*

Total Fat 154 g236.5%

Saturated Fat 83.6 g418.2%

Trans Fat 0 g

Cholesterol 818.4 mg272.8%

Sodium 3388 mg141.2%

Total Carbohydrates 413 g137.8%

Dietary Fiber 51 g204%

Sugars 18 g

Protein 111 g221.3%

Vitamin A 95.2% Vitamin C

Calcium 154.6% Iron 72.4%

*Based on a 2000 Calorie diet

Chili Cheese Corn Bread Recipe