Chile Cornbread I

Course : Breads
Serves: 12
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1/4 cup rendered bacon fat
1 cup yellow cornmeal
1/2 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 large egg
16 ounces creamed corn
4 ounces diced green chiles
1 cup cheddar cheese

Preparation / Directions:

Preheat oven to 425 degrees pour fat or oil into 9-inch square baking pan place in oven briefly to heat combine cornmeal, flour, baking powder, and salt add heated fat or oil-mix well stir in milk and eggs-mix well pour half of batter into pan spoon creamed corn into pan top with diced chiles and grated cheese cover with remaining batter bake @ 425 degrees for 25 minutes, until golden and set in the middle remove from oven and let stand for 15 minutes serve warm or at room temperature


Nutritional Information:

154 Calories (kcal); 5g Total Fat; (28% calories from fat); 6g Protein; 22g Carbohydrate; 44mg Cholesterol; 450mg Sodium

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