Chili Cornbread

• 1/2 cup plus 1 Tbsp. creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided
• 1 cup flour
• 1 Tbsp. CALUMET Baking Powder
• 1 tsp. chili powder
• 3/4 cup cholesterol-free egg product
• 1/2 cup fat-free milk
• 3 Tbsp. honey
• 1 Tbsp. margarine or butter, melted
• 1 cup frozen corn, thawed
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1. Grease 9-inch square baking pan; sprinkle with 1 Tbsp.
2. of the cereal.
3. Set aside.
4. Mix remaining cereal, flour, baking powder and chili powder.
5. Mix egg product, milk, honey and margarine in medium bowl until well blended.
6. Add flour mixture; stir just until moistened.
7. Gently stir in corn and cheese.
8. Spread into prepared pan.
9. Bake at 350F for 30 to 35 minutes or until lightly browned.
10. Cool slightly.
11. Cut into squares to serve.

creamy wheat, flour, baking powder, chili powder, cholesterolfree egg, milk, honey, margarine, frozen corn, milk

Taken from www.kraftrecipes.com/recipes/chili-cornbread-56720.aspx (may not work)