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    You are in: Home / Recipes / Chile Cheese Cornbread Recipe
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    Chile Cheese Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    CookKelly's Note:

    A tasty, zesty Mexican-style cornbread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw the corn.
    2. 2
      Preheat oven to 375 degrees and butter a 9-inch cast-iron skillet.
    3. 3
      Cut cheese into slices about 1/4 inch thick.
    4. 4
      Slice the peppers.
    5. 5
      Combine cornmeal, baking powder and salt.
    6. 6
      Stir in corn.
    7. 7
      Melt the butter.
    8. 8
      Mix together eggs, sour cream and melted butter.
    9. 9
      Pour mixture into cornmeal mixture and stir until combined but still bumpy.
    10. 10
      Pour half of the batter into the prepared skillet.
    11. 11
      Cover with the cheese and peppers.
    12. 12
      Pour in the remaining batter and bake until a toothpick inserted in the center comes out clean, about 30-40 minutes.
    13. 13
      Serve warm from the skillet.

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    Ratings & Reviews:

    • on June 08, 2002

      55

    • on August 22, 2003

      55

      Very tasty. I made some changes to make it more fat free. I used soy cheddar cheese. Instead of butter I used 1 packet of butterbuds. I used 2 eggwhites and 1 egg I used fat free sour cream. My husband(the cornbread gourmet) liked it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chile Cheese Cornbread

    Serving Size: 1 (117 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 236.9
     
    Calories from Fat 161
    67%
    Total Fat 17.9 g
    27%
    Saturated Fat 10.7 g
    53%
    Cholesterol 77.5 mg
    25%
    Sodium 336.2 mg
    14%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.3 g
    1%
    Protein 5.7 g
    11%

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