Try this Helen Evans Browns Corn Chili Bread recipe, or contribute your own.
Suggest a better descriptionFinely 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 2 1/2-quart souffle dish. Bake in a preheated 350 degree 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.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 358 | ||
Calories from Fat: 241 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 15.9g | 79 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 66.7mg | 21 % | |
Sodium 353.7mg | 12 % | |
Potassium 295.8mg | 8 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 25.3g | ||
Protein 4.1g | 6 % | |
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: 358
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