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Cheese Bread Recipe
|For cheese bread|
|Yellow cornmeal||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Baking powder||3 Teaspoon|
|Onion salt||1⁄2 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2275 Calories from Fat 964
% Daily Value*
Total Fat 109 g167.2%
Saturated Fat 33.8 g169.2%
Trans Fat 0 g
Cholesterol 335.3 mg111.8%
Sodium 3822.5 mg159.3%
Total Carbohydrates 264 g88%
Dietary Fiber 21.9 g87.4%
Sugars 43.3 g
Protein 75 g149.9%
Vitamin A 47.9% Vitamin C 1.7%
Calcium 227.5% Iron 84.8%
*Based on a 2000 Calorie diet
Serve Creamed Eggs over Cheese Bread.
Mix cornmeal and paprika.
Generously grease 6-cup ring mold; coat with cornmeal mixture.
Beat egg; stir in milk and oil.
Stir in flours, cheese, sugar, baking powder, salt, onion salt and poultry seasoning just until flour is moistened.
(Batter will be lumpy.) Spoon into ring dish.
Microwave uncovered on medium-high (70%) 4 minutes; rotate ring mold 1/2 turn.
Microwave until no longer doughy, 3 to 5 minutes longer.
Let stand 5 minutes.
Invert onto plate.
Slice and top with Creamed Eggs.