Chile Cheese Corn Bread

1 Cup / 250 ml Yellow Cornmeal
3/4 Cup / 180 ml All-Purpose Flour
2 teas. / 10 ml Watkins Baking Powder
1/2 teas. / 5 ml Watkins Garlic Granules
1/4 teas. / 2.5 ml Watkins Black Pepper
1/2 Cup / 125 ml Sour Cream
3 Tbsp. / 45 ml Watkins Jalapeno Mustard
2 Eggs 1/4 Cup / 60 ml Watkins Original Grapeseed Oil
2 Cups / 5 00 ml (8 oz. / 227 g) Shredded Reduced-Fat Cheddar Cheese
1 Can (8.5 oz. / 240 g) Cream-Style Corn
1 Can (4 oz. / 113 g) Chopped Green Chills
1 Jar (2 oz. / 57 g) Chopped Pimento

Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups / 375 ml cheese, corn, chills, and pimento. Mix well. Pour into a greased 8-inch/20-cm baking dish. Sprinkle with remaining cheese. Bake at 350ºF./ 180ºC. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm. Makes 8 servings.

Nutritional Information Per Serving:
Calories 330, Protein 14g, Carbohydrates 31g, Sodium 760mg, Fat 15g, Saturated Fat 4g, Cholesterol 74mg, Dietary Fiber 3g

Order Watkins Products Here

Back to My Front Page | Back to Recipes

Email: sue@cinnamonsue.com
website: www.cinnamonsue.com

© Copyright 2006 The Rising Stars Team

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.