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Home » Recipes » Helen Evans Brown's Corn Chili Bread

Helen Evans Brown's Corn Chili Bread Recipe

Name: Helen Evans Brown's Corn Chili Bread
Ingredients: 3 x Ears fresh corn; 1 c. Yellow cornmeal; 2 tsp Salt; 3 tsp Double-acting baking pwdr; 1 c. Lowfat sour cream; 3/4 c. Melted butter; 2 x Large eggs, well beaten; 1/4 lb Gruyere or possibly Monterey Jack; 1 x 4-ounce can peeled green chilis

by Global Cookbook

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Servings: 10

Ingredients

Cost per serving $1.22 view details

3 x Ears fresh corn
1 c. Yellow cornmeal
2 tsp Salt
3 tsp Double-acting baking pwdr
1 c. Lowfat sour cream
3/4 c. Melted butter
2 x Large eggs, well beaten
1/4 lb Gruyere or possibly Monterey Jack
1 x 4-ounce can peeled green chilis

Directions

Finely dice the cheese and the chilis. Scrape the kernals from the corn cobs and combine with the remaining ingredients. Pour into a well-buttered 9-inch-square baking dish or possibly 2 1/2-qt souffle dish. Bake in a preheated 350 degree oven for 1 hour. Serve with melted butter or possibly with the sauce from the main dish served with the bread. This is paticularly good with roast pork or possibly roast turkey.

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Amount Per Serving	%DV
Serving Size 93g
Recipe makes 10 servings
Calories 297
Calories from Fat 206	69%
Total Fat 23.4g	29%
Saturated Fat 13.89g	56%
Trans Fat 0.0g
Cholesterol 103mg	34%
Sodium 636mg	27%
Potassium 128mg	4%
Total Carbs 15.74g	4%
Dietary Fiber 1.0g	3%
Sugars 1.79g	1%
Protein 6.82g	11%

Helen Evans Brown's Corn Chili Bread Recipe

Ingredients