Chili Cornbread Recipe

Name: Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1 Tbsp. creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided; 1 cup flour; 1 Tbsp. CALUMET Baking Powder; 1 tsp. chili powder; 3/4 cup cholesterol-free egg product; 1/2 cup fat-free milk; 3 Tbsp. honey; 1 Tbsp. margarine or butter, melted; 1 cup frozen corn, thawed; 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Servings: persons

1/2 cup plus 1 Tbsp. creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided
1 cup flour
1 Tbsp. CALUMET Baking Powder
1 tsp. chili powder
3/4 cup cholesterol-free egg product
1/2 cup fat-free milk
3 Tbsp. honey
1 Tbsp. margarine or butter, melted
1 cup frozen corn, thawed
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1
Grease 9-inch square baking pan; sprinkle with 1 Tbsp.
2
of the cereal.
3
Set aside.
4
Mix remaining cereal, flour, baking powder and chili powder.
5
Mix egg product, milk, honey and margarine in medium bowl until well blended.
6
Add flour mixture; stir just until moistened.
7
Gently stir in corn and cheese.
8
Spread into prepared pan.
9
Bake at 350F for 30 to 35 minutes or until lightly browned.
10
Cool slightly.
11
Cut into squares to serve.

466

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 10 ingredients. The key ingredients include: 1/2 cup plus 1 Tbsp. creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided, 1 cup flour, 1 Tbsp. CALUMET Baking Powder, 1 tsp. chili powder, and more.

Yes, Chili 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 Cornbread

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