Cowboy Chili Cheese Cornbread
Cook Time:
30
Minutes
Difficulty:
Easy
Serves Up To:
11
Servings
Nutrition Information
| Total Fat | 10 g |
|---|---|
| Cholesterol | 65 mg |
| Sodium | 340 mg |
| Total Carbohydrates | 21 g |
|---|---|
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 7 g |
Ingredients
- 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk
- 1 tablespoon lemon juice
- 1/4 cup melted butter
- 2 eggs
- 1 1/3 cups cornmeal
- 2/3 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups shredded Mexican blend or pepper-Jack cheese
- 1/2 cup canned or frozen thawed corn
- 1 (4-oz.) can diced green chiles
Directions
- 1
Preheat oven to 400°F and butter a 9-inch square baking pan or coat with nonstick cooking spray.
- 2
Whisk together Almond Breeze and lemon juice in a large bowl and letstand for 5 minutes. Stir in butter and egg. Stir together dry ingredients in a medium bowl, then stir into Breeze mixture. Lightly stir in cheese, corn and chiles.
- 3
Spread into prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Makes 10 to 12 servings.
Notes
Breeze 2017 Home Grown Tour
Made with these products:
Notes
Breeze 2017 Home Grown Tour
Featured In: Food Festival
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