Chili Corn Bread
Created by JostLori on August 25, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 45m
- Recipe #20673
Ingredients
- Cornbread mix (1 1/2 cups/8 oz. Jiffy mix preferred)
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup milk
- 1/4 cup oil (vegetable oil)
- 1 can (16 ounce) creamed corn
- 1 pound cheddar cheese, grated (divided in thirds)
- 1 cup finely chopped yellow onion (divided in thirds)
- Texas-style chili (2 cups or more of your best Texas style chili)
How to Make
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Step 1: Mix the first six ingredients. Add one-third of the grated cheese and one-third of the chopped onion to the batter. Combine well.
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Step 2: Spread half the batter in the bottom of a 9x13-inch baking pan.
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Step 3: Put a layer of chili on top the batter. Top that with one-third of the cheese and one-third of the onion.
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Step 4: Pour on the remaining batter and top with the remaining cheese and onion.
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Step 5: Bake at 350F degrees for about 45 minutes.
Nutritional Facts
- Serving Size: 1 (248.3 g)
- Calories 360.2
- Total Fat - 20.4 g
- Saturated Fat - 8.7 g
- Cholesterol - 87.8 mg
- Sodium - 1025.6 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 4.2 g
- Sugars - 6.7 g
- Protein - 22.3 g
- Calcium - 591.8 mg
- Iron - 1.7 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg