Chili Cheese Corn Bread
|Yellow cornmeal||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Minced onions/Scallion||2 Tablespoon|
|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.
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