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Cowboy Cornbread

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Prep 10 min
Total 30 min
Servings 6

This cornbread make a delicious side/accompaniment to this hearty chili. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2014

Ingredients

pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/3

cup milk

1/2

cup shredded Cheddar cheese (2 oz)

1/4

cup crumbled cooked bacon

egg

Progresso™ Smokehouse pork & beef chili with beans, as desired

Steps

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1

Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
2

In medium bowl, mix all ingredients except chili. Pour into skillet.
3

Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.

Expert Tips

A drizzle of barbeque sauce on the chili adds an amazing spicy/sweet kick!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 3g 14% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 360mg; 15%
Potassium: 85mg; 2%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 0g
Protein: 7g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;