Chili Cheese Cornbread Recipe


Main Ingredient


 Salt1 1⁄2 Teaspoon
 Baking powder1 Tablespoon
 Pepper1⁄4 Teaspoon
 Dairy sour cream1 Cup (16 tbs)
 Melted butter/Margarine1⁄4 Cup (4 tbs)
 Corn meal1 Cup (16 tbs)
 Whole kernel corn1 Cup (16 tbs)
 Tabasco sauce3 Drop
 Shredded sharp cheddar cheese1 1⁄2 Cup (24 tbs)
 Canned green chilies4 Ounce, drained and chopped

Nutrition Facts

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 mg

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


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