Chili Cornbread
This is so yummy and it goes great with soups and stews or as a snack, and you can add things to it that you like, ( cheese, fresh jalapenos, etc )
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 1/4 cups flour
- 1 tablespoon baking powder
- 1 1/2 cups cornmeal
- 1/2 teaspoon salt i added less
- 3/4 cup milk i used 1 can cream corn instead of miilk
- i large egg
- 1/4 cup canola oil you can add less if desired
- 1/4 cup honey less if desired
- 1 (4oz) can green chilis or jalapeno pepper
- 1/4 teaspoon cayanne pepper or less, depends if you like spicy
- Carbohydrate 63.0117611409368 g
- Cholesterol 1.80000000152163 mg
- Fat 9.1905877189592 g
- Fiber 3.78706051827667 g
- Protein 6.62772126045007 g
- Saturated Fat 1.09494770965697 g
- Serving Size 1 1 Serving (131g)
- Sodium 2441.85558338365 mg
- Sugar 59.2247006226602 g
- Trans Fat 0.608063334206792 g
- Calories 342 calories
Preheat oven to 400(F) degrees. In a large bowl combine cornmeal, flour, baking powder and salt together stir to blend. Add liquid ingredients, mix lightly, add chilies and cayenne, fold in with spatula. Lightly grease an 8 inch pan (square ) or a small loaf pan, you could also use muffin tins too. Bake until a toothpick comes out clean. Approximately 20 -25 minutes.
