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Chili Cheddar Corn Bread Recipe
|Yellow cornmeal||2 Cup (32 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Shortening/Oil||2 Teaspoon, melted|
|Minced dried onion||1 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs) (4 Ounce)|
|Whole||8 3⁄4 Ounce, drained (One 8.75 Ounce. Can)|
|Green chili pepper||4 Ounce, seeded, rinsed and chopped (One 4 Ounce. Can)|
|Chopped red pepper||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2502 Calories from Fat 780
% Daily Value*
Total Fat 86 g132.6%
Saturated Fat 40.5 g202.4%
Trans Fat 1.3 g
Cholesterol 600.5 mg200.2%
Sodium 4027.4 mg167.8%
Total Carbohydrates 345 g115%
Dietary Fiber 25.8 g103.2%
Sugars 44.9 g
Protein 86 g171.4%
Vitamin A 103.6% Vitamin C 543.8%
Calcium 191.4% Iron 98.2%
*Based on a 2000 Calorie diet
Add milk, eggs and shortening; mix together.
Add onion & let stand 5 minutes.
Fold in cheese, corn, green chili peppers and red peppers.
Spoon about 1/3 cup batter into greased & floured 2 1/2" muffin cups.
Bake at 375 degrees for 25 to 30 minutes.
Makes 15 muffins.
This is a bread which is real good with barbecues.