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Tina Ranieri

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Recipes-Chile-Cheese Corn Bread
10/31/2006 12:41:31 PM
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Chile-Cheese Corn Bread



   Nutrition Facts:
Makes 8 servings.

Nutritional Information Per Serving
Calories 330
Protein 14 g
Carbohydrates 31 g
Sodium 760 mg
Fat 15 g
Saturated Fat 4 g
Cholesterol 74 mg
Dietary Fiber 3 g
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1 cup/250 mL yellow cornmeal

3/4 cup/180 mL all-purpose flour

2 tsp/10 mL Baking Powder      add to cart  

1/2 tsp/5 mL Garlic Salt      add to cart  

1/4 tsp/2.5 mL Black Pepper —6 oz      add to cart  

1/2 cup/125 mL sour cream

3 tbsp/45 mL Jalapeño Mustard      add to cart  

2 eggs

1/4 cup/60 mL vegetable oil

2 cups/500 mL (8 oz/227 g) shredded reduced-fat Cheddar cheese

1 can (8.5 oz./240 g) cream-style corn

1 can (4 oz/113 g) chopped green chiles

1 jar (2 oz/57 g) chopped pimento

Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups/375 ml cheese, corn, chiles, and pimento. Mix well. Pour into a greased 8-inch/20-cm baking dish. Sprinkle with remaining cheese. Bake at 350ºF./180ºC. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm.

Makes 8 servings.

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