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Breads

Chili Cornbread

photo by:kraft
It's not made from a mix, yet it still only takes 10 minutes to put together this from-scratch Chili Cornbread—made with farina, chili powder and Cheddar.
time
prep:
10 min
total:
45 min
servings
total:
9
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What You Need

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

Make It

GREASE 9-inch square baking pan; sprinkle with 1 Tbsp. of the cereal. Set aside.

MIX remaining cereal, flour, baking powder and chili powder. Mix egg product, milk, honey and margarine in medium bowl until well blended. Add flour mixture; stir just until moistened. Gently stir in corn and cheese. Spread into prepared pan.

BAKE at 350°F for 30 to 35 minutes or until lightly browned. Cool slightly. Cut into squares to serve.

Kraft Kitchens Tips

Substitute
Prepare as directed, using drained canned corn with sweet peppers.
Special Extra
For a spicier cornbread, prepare as directed using 1-1/2 tsp. chili powder.
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