Mexican Cornbread
Ingredients
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3.In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4.Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutritional Information
Absolute Mexican Cornbread
Servings Per Recipe: 6
Amount Per Serving
Calories: 743
Total Fat: 40.9g
Cholesterol: 241mg
Sodium: 1051mg
Total Carbs: 83.6g
Dietary Fiber: 2.6g
Protein: 14.5g
Italian Sausage Chili
Ingredients
1 celery rib, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 tablespoon vegetable oil
1 Italian sausage link, casings removed
1 (14.5 ounce) can stewed tomatoes, undrained
1 cup canned kidney beans, rinsed and drained
1 cup water
5 tablespoons tomato paste
2 tablespoons chopped green chilies
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Cheddar cheese
Directions
1.In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.
'Love for Peace and have a conscious when you do it.' - Tiya
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