Corn Bread Cups For Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tex-Mex | Main dish, Tex-mex | 8 | Servings |
INGREDIENTS
| AARONSON PSTT79C | ||
| 6 | T | Butter, room temperature |
| 3 | oz | Cream cheese, room temp. |
| 1 | T | Red bell pepper, chopped |
| 1 | T | Green onion, chopped |
| 1 | c | Flour |
| 1/2 | c | Yellow cornmeal |
| 1 | pn | Salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Cream butter & cream cheese together in mixer. Add red pepper & scallions. Mix flour, cornmeal and salt together and add it, a little at a time, to the butter mixture, stirring constantly until well blended. Remove from mixer bowl & knead with your hands. Make 2" balls of the dough and press into medium sized muffin tins, being sure to press the dough evenly and completely up the side of the cup.--> You can make 1" balls and do the same thing with mini muffin tins. Bake for 20 minutes or until golden brown. FROM: SUSAN AARONSON (PSTT79C) Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 22.9mg
Sodium: 40.7mg
Potassium: 45.8mg
Carbohydrates: 17.9g
Fiber: 1g
Sugar: <1g
Protein: 2.3g