Chili Cheese Corn Bread Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Minced onions/Scallion | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 2879 Calories from Fat 896
% Daily Value*
Total Fat 100 g154.5%
Saturated Fat 54 g270.2%
Trans Fat 0 g
Cholesterol 640.9 mg213.6%
Sodium 2322.5 mg96.8%
Total Carbohydrates 413 g137.8%
Dietary Fiber 51 g204%
Sugars 18 g
Protein 69 g138.5%
Vitamin A 59.7% Vitamin C
Calcium 36.2% Iron 72.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
