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CHILI CHEESE CORNBREAD 2 eggs 1 1/2 tsp. salt 1 Tbsp. baking powder 1/4 tsp. pepper 1 c. sour cream 1/4 c. melted butter or margarine 1 c. cornmeal 1 c. whole kernel corn 3 drops Tabasco sauce (optional) 1 1/2 c. grated sharp Cheddar cheese 2 to 4 oz. canned green chilies, drained and chopped In a large bowl, thoroughly blend together all but the cheese and green chilies. Grease shallow 8-inch round, heat resistant, nonmetallic baking dish. Pour half the batter into the greased baking dish. Spread chopped chilies and 1/2 cup of cheese over the batter. Top with remaining batter, then cheese. Heat, uncovered, on Roast for 14 to 16 minutes. Let stand 5 minutes before serving. Serves 8 to 10. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000880210 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .PF 1 1 64N1N02 N .PF 2 1 64N1N06 N .PF 3 6 32N1N0L N .PF 4 1 63Y1N07 Y .PF 5 1 36N1N04 N .PF 6 1 64N1N07 N .PF 7 1 64N1N04 N .PF 8 11 63Y1N0O Y .PF 9 11 63Y1N0O Y .PF 10 1 64N1N06 N .PF 11 1 64N1N22 N This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |