Chili Cheese Cornbread Recipe

Name: Chili Cheese Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. chopped green onion; vegetable oil; 3/4 c.cornmeal; 3 Tbsp. sugar; 1/2 tsp. salt; 1 c. milk; 1 c. (4 oz.) shredded Cheddar cheese; 4 slices bacon; 1 c. unsifted all-purpose flour; 1 1/2 tsp. baking powder; 1/4 tsp. chili powder; 2 large eggs, beaten; paprika

Servings: persons

1/4 c. chopped green onion
vegetable oil
3/4 c.cornmeal
3 Tbsp. sugar
1/2 tsp. salt
1 c. milk
1 c. (4 oz.) shredded Cheddar cheese
4 slices bacon
1 c. unsifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. chili powder
2 large eggs, beaten
paprika

1
Sprinkle onion in 1 1/2-quart round glass baking dish (a 1 1/2-quart glass ring mold may be used instead.
2
Baking time is the same).
3
Top with bacon slices, cover with paper towel.
4
Microwave on High 5 minutes, or until bacon is crisp, rotating quarter turn every 2 minutes.
5
Remove bacon strips to paper towel.
6
With slotted spoon, remove onion and set aside.
7
Pour bacon drippings into measuring cup, adding oil if necessary to make 1/4 cup.

797

kcal

Calories

Fat

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: 1/4 c. chopped green onion, vegetable oil, 3/4 c.cornmeal, 3 Tbsp. sugar, and more.

Yes, Chili Cheese Cornbread 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 Cornbread

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