Shelly's Recipe

TEXAS CHILI CORN BREAD

Category: Bread

1 cup yellow cornmeal
1 tsp baking powder and sugar
1/2 tsp salt
3 large eggs
1 cup milk
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
1/4 tsp garlic powder
1 (4 oz) can diced green chiles, drained (less if you prefer a less spicy bread)
1 cup corn kernels
1 1/2 cups grated cheese, cheddar or jack

Preheat oven to 450. Grease a 10 inch skillet and place it on the middle shelf in the oven.

In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.

Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.

Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.