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.
What You Need
Original recipe yields 9 servings
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
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Let's 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.
Prepare as directed, using drained canned corn with sweet peppers.
For a spicier cornbread, prepare as directed using 1-1/2 tsp. chili powder.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.