Side Dishes

chili cheesey corn bread

46

This is great with chili.

8
1 cup yellow corn meal
1/3 cup flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking salt
2 eggs, beaten
1 cup buttermilk *
1/2 cup vegetable oil
1 can (8 3/4 oz.) cream style corn
1/3 cup onion, chopped
2 Tablespoons green chilis, chopped
1/2 cup cheddar cheese, shredded
In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet. Bake at 350 degrees for 30 to 35 minutes, or until bread is golden brown and tests done. *If you don't have buttermilk, you can sour regular milk by adding 1 tablespoon vinegar to a 1 cup measuring cup and then filling with milk, it works just as well
Nutritions

Calories
308

Sodium
694mg
28% DV

Fat
23g
36% DV

Protein
6g
13% DV

Carbs
15g
5% DV

Fiber
1g
7% DV