Try this Chili-Cheese Spoonbread recipe, or contribute your own.
Suggest a better descriptionIn a medium heavy saucepan, combine milk, butter salt, sugar, and cayenne. Heat over moderate heat until small bubbles appear around the edge. Slowly stir the cornmeal into the milk mixture, whisking as you pour to avoid lumps. Continue to cook, stirring, until the mixture is smooth and thickened. Remove from heat and let cool slightly. Stir the beaten eggs into the cornmeal mixture, whisking thoroughly. Preheat the oven to 350 degrees F. Pour half of the cornmeal mixture into buttered 2-quart casserole. Spoon the chili in small spoonfuls all over the batter. Sprinkle the cheese evenly over the chili. Pour the remaining batter over all. Bake the spoonbread for 35 to 45 minutes, until the top is puffed, firm, and lightly browned. Let stand a few minutes before serving. Serves 4. Note: Canned chili may be used in place of the leftover chili. Posted to Bakery-Shoppe Digest V1 #231 by Skeeter
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 572 | ||
Calories from Fat: 237 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 70.8mg | 22 % | |
Sodium 218.9mg | 8 % | |
Potassium 326.5mg | 9 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 75.4g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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