Nutritional Info

Nutrition Facts

Serving Size 1 (104g)

Calories 636
Calories from Fat 462 (73%)
Amount Per Serving %DIV
Total Fat 51.3g 79%
Saturated Fat 13g 65%
Monounsaturated Fat 34.2g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 102mg 34%
Sodium 315.6mg 14%
Potassium 65mg 1%
Total Carbohydrate 33g 11%
Dietary Fiber 0.6g 3%
Sugars 0.2g
Protein 4.9g 10%

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Recipe Description
The addition of green chillies, red pepper and your preferred cheese takes this homemade cornbread recipe to another level.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  yellow or white cornmeal
2 Cup(c)  all purpose flour, unsifted
6 Tablespoon(T)  sugar
5 Teaspoon(t)  baking powder
1 Teaspoon(t)  salt

Preparation

Place the cornmeal, flour, sugar, baking powder and salt in a large bowl and stir together. Transfer to a 1 1/2 quart preserving jar. Keeps in a cool, dry place for 2 months. Makes 4 1/2 cups (enough for two 8 by 8 by 2 inch or 9 by 9 by 2 inch pans of corn bread). Preheat the oven to 400 degrees F. Place 2 1/4 cups of the Corn Bread Mix in a large bowl. Add 1 teaspoon chili powder, 1 teaspoon unsweetened cocoa powder, and 1/8 teaspoon each ground cinnamon, cloves and ground red pepper (cayenne), and stir to combine. Make a well in the center. Put 1 cup whole or low fat milk, 1/4 cup vegetable oil, 1 lightly beaten egg, 1 can (4 ounces) chopped drained green chilies, and 1/2 cup shredded Monterey Jack or Cheddar cheese in the well. Stir just enough to mix. Pour the batter into a greased 9 by 9 by 2 inch baking pan and smooth the top. Bake, uncovered, for 20 minutes. Sprinkle another 1/2 cup Monterey Jack or Cheddar cheese on top and bake 5 to 10 minutes longer, or until the corn bread begins to pull from the sides of the pan.

Additional notes

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