Chili Cheese Stuffed Cornbread

Name: Chili Cheese Stuffed Cornbread
Ingredients: For the cheese chili filling; 1 teaspoon olive oil; 1/2 cup diced poblano pepper; 1/2 cup diced yellow onion; 2 tablespoons diced jalapeno pepper; 4 ounces cream cheese cut in small cubes; 2 ounces sharp cheddar, shredded; For the cornbread; 1 tablespoon butter; 1 cup white rice flour; 3/4 cup gluten free yellow corn meal; 1 teaspoon salt; 1 tablespoon gluten free baking powder; 2 eggs, well beaten; 1 cup whole milk; 1/4 cup butter, melted

16 ingredients

8 steps

Ingredients

For the cheese chili filling
1 teaspoon olive oil
1/2 cup diced poblano pepper
1/2 cup diced yellow onion
2 tablespoons diced jalapeno pepper
4 ounces cream cheese cut in small cubes
2 ounces sharp cheddar, shredded
For the cornbread
1 tablespoon butter
1 cup white rice flour
3/4 cup gluten free yellow corn meal
1 teaspoon salt
1 tablespoon gluten free baking powder
2 eggs, well beaten
1 cup whole milk
1/4 cup butter, melted

Directions

1

In a medium saute pan saute the two chilis and the onion in the olive oil until softened.
2

Turn off the heat and add the two cheeses, stirring all the while until the cream cheese almost melts completely. Set the mixture aside.
3

Pre heat the oven to 400F. Place a 9 inch round baking pan in the oven with 1 tablespoon butter.
4

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl.
5

Pour the wet mixture in to the dry and mix thoroughly.
6

Remove the hot pan from the oven making sure the melted butter coats the bottom of the pan and pour 1/2 of the cornbread mixture into the pan.
7

Layer the top with the filling mixture by dropping spoonfuls of it over the top.
8

Pour the remaining cornbread mixture over the top. Bake at 400F for 20 to 25 minutes. Serve slightly warm