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Chili Cheese Cornbread Recipe
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Non fat sour cream alternative||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs) (Use Crisco)|
|Finely chopped fat free process cheese slices||1 1⁄2 Cup (24 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Chopped green chilies||4 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 2488 Calories from Fat 856
% Daily Value*
Total Fat 96 g147%
Saturated Fat 24.5 g122.6%
Trans Fat 0 g
Cholesterol 274.5 mg
Sodium 2132.8 mg88.9%
Total Carbohydrates 271 g90.5%
Dietary Fiber 20.5 g82%
Sugars 21.2 g
Protein 137 g274.1%
Vitamin A 47.3% Vitamin C 461%
Calcium 105.4% Iron 70.7%
*Based on a 2000 Calorie diet
Grease 9-inch square pan.
Combine cornmeal, flour, baking powder and salt in small bowl.
Combine sour cream, egg whites, egg and Crisco® Oil in medium bowl.
Add cornmeal mixture, cheese, corn and chilies.
Pour into pan.
Bake at 400°F for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 to 15 minutes.
Cut into squares.