Helen Evans Brown's Corn Chili Bread
.
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ears |
corn
|
*
|
| 1 | cup |
cornmeal
|
|
| 2 | teaspoons |
salt
|
|
| 3 | teaspoons |
baking powder
double-acting |
|
| 1 | cup |
sour cream
|
|
| ¾ | cup |
butter
melted |
|
| 2 | large |
eggs
well beaten |
|
| ¼ | pound |
monterey jack cheese
|
|
| 4 | ounces |
green chili peppers, canned
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ears |
corn
|
*
|
| 237 | ml |
cornmeal
|
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
baking powder
double-acting |
|
| 237 | ml |
sour cream
|
|
| 177 | ml |
butter
melted |
|
| 2 | large |
eggs
well beaten |
|
| 113.4 | g |
monterey jack cheese
|
|
| 115.6 | ml/g |
green chili peppers, canned
|
Directions
Finely dice the cheese and the chilis.
Scrape the kernals from the corn cobs and combine with the remaining ingredients.
Pour into a well-buttered 9-inch-square baking dish or 2½-quart souffle dish.
Bake in a preheated 350℉ (180℃). oven for 1 hour.
Serve with melted butter or with the sauce from the main dish served with the bread.
This is paticularly good with roast pork or roast turkey.
