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CHILI-CHEESE CORNBREAD 1/4 c. chopped green onion 4 slices bacon vegetable oil 1 c. unsifted flour 3/4 c. cornmeal 3 Tbsp. sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. chili powder 1 c. milk 2 large eggs, beaten 1 c. (4 oz.) shredded Cheddar cheese paprika Sprinkle onion in 1 1/2-quart round glass baking dish. Top with bacon slices; cover with paper towel. Microwave on High 5 minutes or until bacon is crisp, rotating every 2 minutes. Remove bacon strips to paper towel. With slotted spoon, remove onion; set aside. Pour bacon drippings into measuring cup, adding oil (if necessary) to make 1/4 cup. In large bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. Stir in milk and eggs, mixing until just blended. Gently fold in green onion, bacon drip- pings and 2/3 cup cheese. Place small inverted glass (about 1 1/2-inch diameter) in center of baking dish. Spoon batter evenly around glass; sprinkle with remaining cheese over top. Microwave on High 6 to 7 minutes or until firm, rotating dish a quarter turn every 2 minutes. Let stand 5 minutes. Remove glass in center and cut bread into wedges and serve warm or cool. Makes 6 servings. 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. |