Chili-Cheese Corn Bread

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 15 mins 400°F
  • Chill: overnight

Chili-Cheese Corn Bread

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Directions

The day before:

  1. Preheat oven to 400 degrees F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. Place the 1 tablespoon butter in an 8x8x2-inch baking pan or disposable foil pan. Place pan in preheated oven about 3 minutes or until butter is melted. Remove from oven; swirl butter to coat bottom and sides of pan.
  3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in cheese, chile peppers, and chili powder.
  4. Pour batter into the hot pan, spreading evenly. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Wrap corn bread in pan in a double thickness of heavy foil and chill overnight.

Tailgate day:

  1. Tote corn bread in pan in an insulated cooler with ice packs.
  2. At the tailgating site, prepare grill. For a charcoal grill, reheat foil-wrapped corn bread on the rack of an uncovered grill directly over medium coals about 15 minutes or until heated through. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped corn bread on grill rack over heat. Cover and reheat as above.)

From the Test Kitchen

Must-have equipment:

8x8x2-inch disposable foil pan (optional)

Insulated cooler with ice packs

On-site grill

Green Onion-Bacon Corn Bread:

Prepare as directed, except fold 1/3 cup crumbled, cooked bacon and 1/4 cup sliced green onions into the batter. Tote and reheat as directed.

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Nutrition Facts (Chili-Cheese Corn Bread)

  • Per serving:
  • 279 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 72 mg chol. ,
  • 454 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 9 g pro.
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