Ingredients for Zingy Chili Cornbread
- Cornbread Mix
- 1 cup milk
- Salad Oil
- 2 large eggs
- Onion
- Cream Style Corn
- Cheddar Cheese
- Green Chilies
- Pimientos
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How to Make Zingy Chili Cornbread
- Preheat oven to 400°F (200°C).
- Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, and chili powder.
- In a separate bowl, whisk together the wet ingredients: eggs, oil, milk, and diced green chilies.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the shredded cheddar cheese.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown and slightly firm to the touch.
- Let cool for 10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
23g
Carbs
2g
