Chili-Cheese Corn Bread Recipe

Name: Chili-Cheese Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. pepperoni; 2 c. flour; 1 1/2 c. yellow corn meal; 1/2 c. sugar; 2 Tbsp. baking powder; 1 1/2 tsp. salt; 1/2 c. onion, chopped; 2 eggs (large); 1 c. milk; 1/2 c. oil; 1/2 c. sour cream; 6 oz. Cheddar cheese, shredded (1 1/2 to 2 c.); 1 (4 oz.) can chopped green chilies, drained

Servings: persons

1/2 lb. pepperoni
2 c. flour
1 1/2 c. yellow corn meal
1/2 c. sugar
2 Tbsp. baking powder
1 1/2 tsp. salt
1/2 c. onion, chopped
2 eggs (large)
1 c. milk
1/2 c. oil
1/2 c. sour cream
6 oz. Cheddar cheese, shredded (1 1/2 to 2 c.)
1 (4 oz.) can chopped green chilies, drained

1
Chop pepperoni.
2
Preheat oven to 375u00b0.
3
Grease a 9 x 13-inch pan.
4
In large bowl, measure flour, corn meal, sugar, baking powder and salt.
5
With wire whisk, beat eggs, milk, oil and sour cream until smooth.
6
Stir egg mixture into flour mixture.
7
Stir in pepperoni, cheese, onion and green chilies.
8
Spoon batter into pan. Bake for 45 minutes, or until golden brown and toothpick inserted comes out clean.

1269

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb. pepperoni, 2 c. flour, 1 1/2 c. yellow corn meal, 1/2 c. sugar, and more.

Yes, Chili-Cheese Corn Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili-Cheese Corn Bread

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