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    You are in: Home / Recipes / Green Chili and Cheese Cornbread Recipe
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    Green Chili and Cheese Cornbread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 28, 2010

      A friend of mine used this recipe to make mini muffins for our Gourmet Group with a Mexican theme. Although they were moist, I found them bland. The chilis flavor was only slight. From the ingredients listed, I was just expecting more excitement from this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2006

      Yes, I could also eat this for breakfast, lunch and dinner, just changing from eggs to chilis and so on to go with it. Perfect, sweet but not too hot, corn bread. The cheese taste was not that much present, though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2005

      Another hot summer day and I did not want to cook...so, I made this very early this morning to reheat and serve with some frozen vegetarian chili for dinner. I cut the sugar to two tbls and 1/2 tsp Splenda, and the buttermilk to 1/2 cup as I added leftover creamed corn to the mix. Of course, I had to have a "taste" when it came out of the oven. My taste became a "piece" with a poached egg on top for breakfast..I get to enjoy this recipe twice today....sure!...remember I made it for dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Green Chili and Cheese Cornbread

    Serving Size: 1 (58 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.6
     
    Calories from Fat 41
    31%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 22.6 mg
    7%
    Sodium 227.8 mg
    9%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.4 g
    21%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    roasted green chilies

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