Nuclear Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
- 1 egg beaten
- 1/2 ts salt
- 2 ts baking powder
- 1 c milk
- 6 chiles of your choice;
- 1/4 c shortening or melted butter
- 1 c mixed grated cheeses; (i
- 1 c yellow corn meal
- 1 c plain flour
- Carbohydrate 262.26930007741 g
- Cholesterol 216.38 mg
- Fat 20.6167000009941 g
- Fiber 25.1093992057414 g
- Protein 43.100700010479 g
- Saturated Fat 4.86799000015723 g
- Serving Size 1 1 Serving (467g)
- Sodium 833.846000002029 mg
- Sugar 237.159900871669 g
- Trans Fat 2.04258000032968 g
- Calories 1411 calories
This is actually a cornbread recipe, but since I just made it last night the synchronicity was too much to pass up. Preheat oven to 400 degrees. Combine all dry ingredients and mix well. Add milk and beaten egg and stir (batter should be fully mixed but not completely smooth). Add cheese and chiles and stir to distribute evenly. Coat the inside of an 8x8 baking pan or cast-iron skillet* with the shortening or butter and place in the heating oven for 5 or so minutes. Remove pan from oven, pour batter into it and return to oven. Bake at 400 degrees 22-25 minutes or until cornbread is golden brown on top. Let stand about 5 minutes, remove from pan and slice. * You can also use this recipe with molds, muffin pans or any other kind of baking tin. My significant others from North Carolina and claims its not cornbread if its not made in cast iron. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com> on Mar 20, 1998
