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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

2 c Milk
2 T Butter
1 t Salt
1 T Sugar
1 c Cornmeal
3 Eggs, well beaten
1 1/2 c Leftover chili
1 c Cheddar or Montery Jack
cheese shredded
1 ds Caynenne

INSTRUCTIONS

In 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 <prissb@agate.net>  on Sep 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1886
Calories From Fat: 880
Total Fat: 100g
Cholesterol: 807.8mg
Sodium: 5414.6mg
Potassium: 1460.5mg
Carbohydrates: 137.8g
Fiber: 8.9g
Sugar: 40.2g
Protein: 110.5g


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