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Delicious Vegetarian Chili & Zesty Corn Bread

Try this tasty Vegetarian Chili paired with Jalapeno accented corn bread and a colorful lime gelatin for a quick lunch or dinner when you'd like to serve something a little different. The spinach and fresh fruit salad makes a great beginning to this easy-to-prepare selection.

Rate & Review

Raspberry vinegar gives the light, basil vinaigrette dressing a fresh accent that brings out the best in this spinach and fresh fruit salad.

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recipe

Ingredients:

  • 1/3 cup raspberry vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon dried basil, crushed
  • 1/8 teaspoon salt
  • 8 cups (about 2 small bunches) fresh spinach, washed, dried and coarsely chopped
  • 1 large red apple, unpeeled and thinly sliced
  • 2 kiwifruit, peeled and thinly sliced
  • 2 oranges, peeled and sectioned
  • 10 fresh strawberries, sliced
  • 2 tablespoons sliced almonds, toasted

Directions:

COMBINE vinegar, oil, sugar, basil and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges and strawberries in large bowl.

ADD dressing to salad; toss well to coat. Sprinkle with nuts. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Spinach and Fresh Fruit Salad

    Coffee-mate N from

    One of my favorite salad recipes

  •  Star(s)

    Love it@

    Lynne from Mpls

    I have made this a few times and it's always a hit. I love it!

  •  Star(s)

    Great Flavor!!

    Nila Goodine from Fredericton NB

    I made this for a couples dinner we had for friends who were going on a cruise. We all brought dishes that pertained to cruise-style meals. I got compliments on this one, everyone loved it!!

  •  Star(s)

    Great Salad

    Lynette from WA

    This salad tastes great when it is eaten right after it is prepared. The combo of fresh fruits and spinach makes it taste so yummy!

  •  Star(s)

    Excellent!

    Nicole McAfee from Frisco, TX

    This salad was the favorite part of my meal! That raspberry vinegar makes the salad. I used canned mandarin oranges instead of the oranges called for and added other types of lettuce (romaine) with the spinach. I'll make this again for company.

  •  Star(s)

    Refreshing

    Susan from Plano, TX

    A quick and refreshing salad!

  •  Star(s)

    The kids liked it!

    Debbie Hill from Norfolk, VA

    My husband and all five kids liked this one. Before tasting everyone said I must have lost my mind. Now they want me to make this salad again. Very yummy and different!

  •  Star(s)

    Can't believe I ate the whole thing

    Brad Zimmerman from Atlanta

    I figured we'd toss this one - but I wanted to try something different. It was great! Wife and kids loved it too! Easy enough to fix regularly for family. Tasty enough to impress company!

  •  Star(s)

    Highlight of the Meal!

    Anne Atherton from Milwaukee

    My friend Julie brought this for Thanksgiving and it was THE hit of the dinner! Excellent presentation and taste!

  •  Star(s)

    Great salad!

    Diana L. Zwart from Indianapolis

    I made this and everyone in attendance loved it! And the dressing can be used for other spinach salads as well.

  •  Star(s)

    Great salad!

    Diana L. Zwart from Indianapolis

    I made this and everyone in attendance loved it! And the dressing can be used for other spinach salads as well.

  •  Star(s)

    Wonderful

    aflolo from Carpentersville, IL

    I made this for my family and everyone simply LOVED it!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 80mg
  • Carbohydrates: 19g
  • Dietary Fiber: 4g
  • Sugars: 13g
  • Protein: 2g
  • Vitamin A: 55% of DV
  • Vitamin C: 120% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This hearty vegetarian chili features diced and chopped vegetables and beans. Add a dollop of sour cream or chopped herbs to dress it up even more. Be sure to make extra because it is sure to have people asking for more. It's great the next day too!

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recipe

Ingredients:

  • 1 small onion, chopped
  • 1 large green bell pepper, chopped
  • 3/4 cup chopped celery
  • 3/4 cup dry red wine or water
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
  • 1 1/2 cups water
  • 1/4 cup tomato paste
  • 2 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
  • Sour cream (optional)

Directions:

COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.

ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.



reviews

Review This Recipe
  •  Star(s)

    Delicious

    Janet S from Georgia

    Love it. I don't add the peppers because my 3 and 5 year old don't like them but even without them it is still delicious

  •  Star(s)

    Tori

    tori sutton from Canada

    Have been making this recipe regularly for a few years now and it is a favourite. I always add one package of veggie ground round (soy) and lots of sliced fresh mushrooms. About 20 minutes before it is done, I throw in a handful of basmati rice to absorb some of the water and make it even heartier. So good!

  •  Star(s)

    Excellent Chili!!!!

    M Larson from

    I make this chili on a very regular basis. I brought it to a potluck at work and no one could believe there was no meat in it! My husband and I eat this almost every Sunday during football season - it's great and we have leftovers for a couple lunches during the week. The only thing I do different is I use one can of Rotel Tomatoes in place of one of the plain canned diced tomatoes and I add jalepenos for an extra kick because we like spicy! I highly recommend this chili - even for big meat eaters - they won't know the difference - you really don't need the meat!!!!

  •  Star(s)

    Tastes great!

    Christine from IL

    I changed up the recipe a little, so I'm not sure if I made it better or worse... I doubled the recipe & I accidentally bought half the tomatoes I was supposed to, so I used 2 cans chili-ready doced tomatoes, 1 can of garlic diced tomatos, and 1 small can of tomato salsa. I also added a can of corn. I used 2 cans kidney beans, 1 can black beans & 1 can pinto beans. Overall it was very tasty, but a little watery. So I added a lot of cornstarch to thicken it up (mix with cold water before adding). I would also add more spice next time I make it.

  •  Star(s)

    EXCELLENT!!

    Kim from New York

    I followed the recipe exactly and I really should've doubled it!! It was by far the very best vegetarian chili I have ever had!! It was thick, hearty, warm and very filling!! I topped my serving with chopped raw onion, shredded cheddar cheese and sour cream. My husband shredded some chicken from last night's dinner and threw that into his!! Add breadsticks &/or crackers on the side and you've got all bases covered!! Definitely a keeper!!

  •  Star(s)

    "Sneaky" Healthy Food!

    Gayle from Pacific Northwest

    This was a Yummy way to sneak all those good vegies into my kids. I put all the vegies through the food processor till they were almost liquified and followed the recipe to a "T". It was mouth watering! It's a great base for other soups too. I tried it with ground turkey for a heartier chili, added corn and taco seasoning for "Taco Soup", and I'm sure there are many other ways to alter this. The kids loved it and the husband was in Ecstasy! This will go in my arsenal of recipes.

  •  Star(s)

    Fantastic!

    Sigrun from Hafnarfjordur, Iceland

    I made this for the first time 2 years ago for a man that is reluctant to eat anything that hasn't got meat in it. He loved it! Since then we've made it regularly. It tastes simply heavenly and it gives you such a good feeling that you can stuff yourself without having to suffer from a guilty conscience! Try this, you won't be disappointed.

  •  Star(s)

    Very tasty!

    C. Wright from

    I hate beans. I _love_ this chili. I even got my 3-year-old to try it. It has excellent flavor (I really like cilantro, so I'm biased)...I made it without the cumin. I would suggest cutting down just a little on the water, or adding more tomato paste, as it seems a little soupy. Other than that, it was easy to make and took very little preparation time. Excellent!

  •  Star(s)

    Finally!

    Paula from England

    I've been trying since my daughter turned veggie 18 months ago to find a vegetable chilli that makes her say more than it was ok. Well tonight we did it. She loved it! She virtually licked the plate clean and asked when she could have it again. Thanks

  •  Star(s)

    excellent!

    Mary-Claire from Cincinnati

    I'd never made chili without meat before, but this was awesome! I added rice to it--the chili was hearty and delicious. All 6 of my children and husband (big-time meat eaters) loved it!

  •  Star(s)

    Great meal

    kimberly from

    I decided to make this chili for a BBQ. Everyone loved it!

  •  Star(s)

    Yummy in the Tummy

    Sarah Aungst from Elizabethtown, PA

    THIS WAS BY FAR THE BEST CHILI I HAVE EVER TASTED!! I am sorry for being so hyper but a 14 yr old like me needs healthy choices so I looked on your website and found this delicious recipe. I helped my mom make it and everyone loved it! I had two helpings of it, I found it very filling and healthy all the same^^ Thanks!

  •  Star(s)

    Very good meatless meal

    Pamela from Metairie, Louisiana

    We thoroughly enjoyed this recipe. I'm constantly trying to find healthy recipes and try to eat meatless once a week. My husband really enjoyed this also. We used dried cilantro instead of fresh and had enough to put in the freezer for another dinner or to take to lunch. We topped with sour cream (just a dollop) and a little cheddar cheese.

  •  Star(s)

    Pleasant suprise

    Mary from beaveton, or

    When I originally read this recipe I thought it come out boring. I was pleasantly suprised that it was quite tasty and healthy. I did omit 1 boullion cube and added a little cayenne to taste.

  •  Star(s)

    SURPRISINGLY YUMMY!

    TRACEY M from COLUMBUS,OHIO

    I am not a vegetarian, but I gave this recipe to my boyfriend to make, who is one. I made a few of the changes that others suggested like added some rice. We also made the jalopeno cheesy cornbread with it and I was full. I would add a little sour cream to this recipe and a few red peppers to spice it up! We were waiting for a cold day to make it and I loved it!

  •  Star(s)

    Yummy~

    Sapna from Cambridge, MA

    This recipe is amazing...it tastes so good! I made it for some friends and they said it tasted like "restaurant quality food". Just adding some cheese on top, and making it in a quesadilla tastes really good. Also serving it in tacos tastes good. You can do so many things with this recipe!

  •  Star(s)

    Added lots more

    Traci from Vancouver, BC

    This is great and healthy. I used one can of kidney beans and one can of mixed beans (lentils, black eyed peas, chick peas, kidney beans etc.) for variety which turned out great. I also added corn and mushrooms and used only 1 cup of water. The sour cream was a perfect touch to balance out the extra spice I added. I also put grated cheese on the top and served it with fresh, warm bread. Next time I'm making double!

  •  Star(s)

    Very easy

    mandie from

    Nice quick chili. We added vegetarian sausage (Gimme Lean) for an even heartier taste.

  •  Star(s)

    It's great!

    Gwen Hagglund from

    With sour cream and grated cheese this makes an excellent and hardy meal. My husband and I really enjoyed it. We are not vegetarian but like meatless meals for variety. This will definitely be added to our favorites.

  •  Star(s)

    Great recipe.

    Anna from Paris, France

    I make this recipe quite often. To combat the wateryness of it I add a handful of rice and a small handful of lentils, which helps thicken it up nicely. I also find it too salty if I don't add something more. On the other hand, the addition of red wine is what makes this recipe so hearty and amazing, it has a real kick! I don't find it particularly spicy at all, which for me is a good thing. But what would really make this recipe killer is a sprinkling of grated cheddar cheese on top. Now THAT would get five stars!

  •  Star(s)

    Wow!

    Sigrún from Reykjavík, Iceland

    I will most definitely be doing this dish again, what a treat. And that it's so healthy as well..a great plus :) My husband who doesn't ordinarily care much about food without meat in it was crazy about it as well. I recommend serving it with rice and garlic bread.

  •  Star(s)

    Great!!

    Lora from Victoria BC

    This was great! I used non-alcoholic beer instead of the wine and I didn't add any extra water to it and it turned out very thick and hearty. My husband was skeptical about it not having meat but he went back for seconds and thirds! It was easy, cheap and very filling, We'll have it again.

  •  Star(s)

    Nice, easy, and tasty recipe

    April Mulder from Munich, Germany

    Very easy to make and very flavorful. I didn't even have to include all of the spices and it still came out good. Thanks.

  •  Star(s)

    Just plain good!

    Tammy Eskildsen from

    This was fantastic.. the kids ... (terminal meat eaters) have been asking when I plan to make it again.

  •  Star(s)

    Wonderful! Great when on a diet!

    Lissa June Buggz from Gresham, Oregon

    I made this for my family 2 months ago or so. My brother wasn't all that crazy for it at first - but after taking one bite of it - he was actually pleased. My dad enjoyed it because it was something different, and my mom thought it was great as well. With me - I loved it! I had 2 bowls filled of it, but then remembered I have a weak stomach when it comes to spicieness. Other than that, it was WONDERFUL!!!! Will have to make it for my grandfather sometime - the spice king! =)

  •  Star(s)

    Awesome!!

    Denise from Bossier City, LA

    This chili whas awesome!! I did find it to be spicy, though. I used Rotel tomatoes. Next time I'll just used diced tomatoes. I loved it!!

  •  Star(s)

    Great Anytime of the Year!

    La Tasha from California

    This was a really easy recipe to follow and my family really enjoyed it. The only complaint I have about it is that there was more rice than anything eles. The next time I make it, I'm going to cut the amount of rice I put in it by half. Or another great idea would be to make the rice separately and put the chili on top of the rice.

  •  Star(s)

    Heat it Up!

    Ed Skutecki from Glendale, Az

    Great recipe...make it better by adding 4 to 6 diced jalepenos and another onion!

  •  Star(s)

    Veg. chili, the best!

    evelyn from woonsocket ri

    Wow! Looking for new recipes all the time and came across this. It was great. I added a little less water but kept everything else the same. and true to it's word it is better the next day. Thanks.

  •  Star(s)

    Awesome Recipe!!

    Debbie from

    I loved this recipe!! It was easy to make and tasted great!! My husband absolutely loved it too. I liked it better than any meat chili I have ever had. I also liked the addition of sour cream. That was a great idea. I would recommend this recipe to everyone!!

  •  Star(s)

    Easy to Make

    mary from

    This chili is very good, we didnt miss the meat at all. Its definitely better the next day. I omitted the tomoto paste and instead adding a little dry taco mix. I also used beer instead of the wine. I only added 1 cup of water and still found that to be watery. The last 5 minutes I added a mix of 1 Tbsp. flour, 1 Tbsp. cornmeal and 1 tsp. water. That thickened it right up. Will definitely make again.

  •  Star(s)

    Excellent Recipe

    jay from saint louis, mo

    I'm not a vegetarian, but this chili won me over. This is better tasting than any I've ever had including meat!! I was astonished at how tasty it was. I used dark red kidney beans. The texture of the beans makes it a more heartier dish. I highly recommend this to anyone trying a vegetarian recipe. You will enjoy it.

  •  Star(s)

    Great Stuff!

    Mari from Chicago

    I am not crazy about kidney beans, but I did add black beans and garbanzos. A Mexican secret is to add a bit of vinegar and sugar along with sliced jalapenos (less ripe so it's not burning your mouth)and just a bit of chile de arbol. I topped it with a quarter 1/2 cup of day old beer instead of wine and made this recipe rock!

  •  Star(s)

    Bonzer, beaudy mate!!!

    Michelle from Queensland Australia

    This recipe really is tasty and got a definite thumbs up from my vegetarian family. I don't know what I was expecting, but I saw early on in the piece that it was going to be too runny for our tastes for serving over pasta or rice so I threw in a couple of handfuls of red lentils to thicken it up a little while simmering away. For good measure the same of fresh green beans from the garden went in which I am sure could be an improvement from the original.

  •  Star(s)

    good chili

    Nicole from Athens ohio

    I was pleased with this recipe, although I made a small change by adding a can of corn. This added a little needed texture and color. I recommend this recipe to other vegatarians and meat eaters alike!

  •  Star(s)

    Awesome Chili!

    Dawn from Apex, NC

    We had this chili tonight for dinner and it was awesome! I did not miss the meat at all! I put a little low-fat sour cream on top, a few crackers and it tasted as good as anything you'd order with meat. Very easy to make as well. The wine really gives this recipe a "kick" and I loved it. It filled me up. My meat-eating husband loved it too and has requested I make this in bulk so we can freeze and eat when needed so he can take to work for lunch. This will be one recipe that I will make on a regular basis. It's very healthy and so high in fiber as well!

  •  Star(s)

    You don't even miss the meat!

    Jill from Aliso Viejo, CA

    This chili is pretty tasty. I'm always looking for meals that are without meat yet hearty. I'm stuck in a "meat loving" family yet they gobbled this one up. I don't think they even noticed there is no ground beef in it. I used half kidney, half pinto and would do it again that way. Very simple to make, good with corn bread.

  •  Star(s)

    try it

    sandra from

    this was very good as i am a vegan and havent had a chillie in a while, so i enjoyed this meal and recommend it to people who are vegaterians or vegans like me. i will also be eating more of these in the future.

  •  Star(s)

    Quick and Light

    Mimi from Texas

    A very easy to make chili with a 'cooked all day' taste. My picky family loved it.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 210
  • Calories from Fat: 10
  • Total Fat: 1g (1% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 710mg (30% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 12g (47% of DV)
  • Sugars: 8g
  • Protein: 11g
  • Vitamin A: 20% of DV
  • Vitamin C: 80% of DV
  • Calcium: 8% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Jalapeño Cheese Corn Bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout make it a colorful and festive solution.

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recipe

Ingredients:

  • 1 cup ALBERS® Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 can (11 oz.) whole kernel corn, drained
  • 3 tablespoons chopped pickled jalapeños

Directions:

PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.

reviews

Review This Recipe
  •  Star(s)

    Very Flavorful!

    NANCY CHAPMAN from Yorba Linda, CA

    This is a very flavorful cornbread. I cut down on the jalapeno a little because I thought that it might be too spicy. However, I think I am going to make it with the full recipe. It is a simple, delicious dish that goes well with just about anything!

  •  Star(s)

    Lovely cornbread

    Miss Diaz from

    I made some little adjustments like extra milk and oil instead of water,a cream style corn instead of the whole ones, garlic salt instead of regular and no sugar. This cornbread was the best I've ever tasted. It's now officially on the "FEEL GOOD" food list.We are definitely hooked.

  •  Star(s)

    Great cornbread recipe.

    Elsa Johnson from CEDAR PARK, TX

    This was a delicious cornbread. It was very moist, my family loved it. I omitted the sugar, as we do not like sweet cornbread.

  •  Star(s)

    Best ever

    Jennifer Shippee from GREENVILLE, NH

    this is great corn bread goes so well with chilli!

  •  Star(s)

    great cornbread

    PAM THOMAS from DIMMITT, TX

    This cornbread is very moist and has a great taste. My family loves it. Will make again.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Debbie Benish from Walla Walla, WA

    This is very good, I liked the jalapeno and the monterey jack cheese in it vs. the cheddar cheese and green chilies that I've always used int the recipe I always make. I will make this again.

  •  Star(s)

    Jalepeno corn bread

    Maria Tesler from DELRAY BEACH, FL

    I made this is mini muffin pans! What a treat in these bite sized delectables!!!!! very moist with a lot of texture-DELICIOUS!!!

  •  Star(s)

    I call it mexico cornbread

    carolyn green from gastonia, NC

    Instead of adding whole corn, cream style corn is good with sharp cheddar cheese, My mother and I bake this cornbread. It is also good with greens.

  •  Star(s)

    Delicious

    Allecnarf from B.C. Canada

    I made this to go with homemade soup for lunch, and it was absolutely fantastic. Most cornbread is too dry, but this was moist and delicious. Definitely a keeper.

  •  Star(s)

    Great muffins, too!

    Carolyn Rhinehart from Scranton, AR

    This is an excellent recipe which easily makes corn muffins for individual use!

  •  Star(s)

    Delicious

    Kelly Rozenboom from

    I made this for a church gathering and it received rave reviews. Although I wasn't able to eat it right out of the oven, I did sample it the next day and it was still moist and delicious!

  •  Star(s)

    Delicious

    Jennifer Baldwin from

    I have made this corn bread before and always served it with southwestern chili. It is always a favorite. I made a slightly different version using creamed corn and it was very moist. Either way is great.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Mary Gates from CAPE CORAL, FL

    Made Mexican Chili after I saw this recipe. It's delicious and was just the right touch with the chili. The corn was a nice surprise. My husband really enjoyed with corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Sandra Perry from SAN JOSE, CA

    This is an outstanding but subtle blend of cheese, corn and the tangy tast of the jalapeno pepper. I loved it and will use it as a topper for chili pie.

  •  Star(s)

    Jalepano Cheese Corn Bread

    Janet Collier from Wenatchee, WA

    Very good, nice texture. I added a cup of frozen corn and a chopped jalapeo. We enjoyed it with a pot of beans and ham. A real comfort meal this time of year.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Irene Noble from SANTA MARIA, CA

    I have made this twice, last night I served it with Chili, a great combination . I use the leftovers to crumble and use as topping for Tamale Pie .It is great as a topping .

  •  Star(s)

    Jalapeno Cheesy Corn Bread

    LEIGHANN MALONEY from COLORADO SPRINGS, CO

    This should be one of the first quick breads one thinks of when serving a hearty soup or chili. The cheese and jalapenos are strong enough to hold their own and the corn bits are a pleasant surprise.

  •  Star(s)

    JALAPENO CHEESE BREAD

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. WONDERFUL WITH CHILIS SOUPS AND SALADS. BEEN A FAMILY FAVORITE FOR QUITE SOME TIME.

  •  Star(s)

    A meal in it's self

    Jocilynn Reis from SACRAMENTO, CA

    I made a pot of chili and wanted a good corn bread insted of tortillas to go with it. I found this recipie and it was fantastic. I now serve it with almost every mexican meal that I make. It is also good as a dessert or snack as well.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Jean Hartman from HUDSON, MA

    I was a little skeptical at first, but this is a great recipe. Served it with Jambalaya and it was a big hit! Thanks!!

  •  Star(s)

    jalapeno corn bread

    claudia jimenez from HAMMOND, IN

    I made this for thanksgiving. It was a hit! Us being Hispanic i added a little more chopped jalapenos and the result was great..a little spicey but good taste. this recipe is a keeper :)

  •  Star(s)

    Awesome Corn Bread

    Mike from Queen Creek, AZ

    Just got done with this for dinner. I made a pot of beans with ham, and this topped it off perfectly! I did have to cook it about 45 minutes. I added mexican corn instead of plain corn and it was a good contrast with the jalapeno peppers I added. I also only used 2 tbl spoons of the jalapenos as well. I reduced the milk to 3/4 cup and added some sour cream to make up the rest. Great recipe, will make it every time i make chili or beans!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    Gloria Silva from WHITTIER, CA

    This corn bread is excellent. Easy to make. Great flavor. My family loves it. This is a keeper.

  •  Star(s)

    Beans and cornbread

    Robert Williams from DEL RIO, TX

    I think beans(any beans)and corn bread are great eating. I like jalapeno and cheese. Combine jalapeno, cheese and corn bread and you have a good meal. This recipe is a good one for corn bread. Nestle' customers sure have some great ideas and sure fired recipes.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    JIM APLIN from ORLANDO, FL

    I love jalapeno peppers & this cheesy corn bread. I made this recipe for a church potluck, I was out of luck & didn't get any @ the potluck but did when I got home. It's easy to make & tasty too!

  •  Star(s)

    Corn Bread

    paulette long from Wilmington, NC

    This corn bread is delicious, especially if you like spicy food. Great for us Southern corn-bread lovers.

  •  Star(s)

    Excellent cornbread!

    Teena Lagree from SOMERSET, NJ

    This is my first review!! I made this for a friend's birthday--she loves jalepenos--so I thought this would be perfect. Not only was it great, it was easy to make!

  •  Star(s)

    This recipe is really good.

    Linda Randles from NORTH CANTON, OH

    This recipe is really great with a pot of beans. I didn't add so much Jalapeno to my bread. The cheese was a nice added surprise. The family couldn't get over the cheese in the corn bread.

  •  Star(s)

    Jalapeño Cheese Corn Bread

    Ruth Minsk-Whitehead from OCALA, FL

    I love corn bread, but I really Love this recipe. I could eat this everyday.

  •  Star(s)

    jelapeno cheese bread

    Margaret Cardosa from PORTAGE, MI

    Great flavor, my teenage boys just loved it.

  •  Star(s)

    jalapeno cheese corn bread

    SYLVIA BAHNSEN from COLCHESTER, CT

    My husband loves anything with jalapenos in it. He couldn't get enough of this scrumcoius bread. It is relatively easy to make and definitely worth it.

  •  Star(s)

    Spicy and Different

    Patricia Chambers from COLTON, CA

    My family and I love this corn bread. I use Mexican style corn, instead of just plain corn inaddition to the other listed ingredients. This corn bread is very good. It goes very well with fried fish, salads, and baked potatoes. I have served it at dinner parties and it never fails that someone will want the recipe. People love this type of corn bread. Plus, it's spicy and different, but good.

  •  Star(s)

    Perfect Compliment

    Toni Lang from PATCHOGUE, NY

    This is a great Cornbread recipe. It goes well with chili, scrambled eggs, soups and stews. I used fresh, blanched corn that I scraped off the cob. It took a little longer but it was worth it.

  •  Star(s)

    BEST SPICY CORNBREAD

    RENITA HENDERSON from FLOMATON, AL

    LOVE THIS. HOT BUT NOT TOO HOT.

  •  Star(s)

    Great Cornbread!

    Kathy White from MCKINNEY, TX

    If you substitute cream corn for the corn it makes it more moist!

  •  Star(s)

    Jalapeno Cheese Corn Bread

    shirley vance from VERNER, WV

    While I showed my Great Grand baby Mother how to make my Chili I made this Corn bread to go with the chili it was great.Some likes crackers others like corn bread. All of it was eaten, said it was the best they have ever eaten. I will be makeing it again and again. Delicious.

  •  Star(s)

    Great Mexican side

    Kimberly Matlack from WILLIAMSPORT, PA

    I made a complete mexican dinner and made this corn bread with it. Everyone raved about it. It was very tasty and something different to bring to the table.

  •  Star(s)

    VERY GOOD CORN BREAD

    Lonnie Battistoni from HAMBURG, NY

    This is very quick & easy to whip up. I used Carnation Evaporated milk inplace of "milk" and used hot pepper cheese instead of jalapenos. It was a great tasting switch from our usual crackers that we have with chili. Very good!

  •  Star(s)

    fabulous Jalapeno cheese corn bread

    Kelly Trupp from SEATTLE, WA

    Incredibly easy and tasty, the whole gang loved it, and now is my most requested food to bring to potlucks! This is a must try.

  •  Star(s)

    Great Corn Bread

    Crystal Cooper from REDMOND, WA

    This is a great variation of corn bread. I tested this recipe because I am having a birthday fiesta coming up and I'm trying different recipes for this party. I will use this one.

  •  Star(s)

    Delicious!

    Kerrie Smith from

    I made this, using the suggestion from another reviewer, to substitute sour cream for the milk. It was absolutely delicious! They came out a little bit crumbly, so I think next time, I'll do half sour cream, half milk, but I will definitely be making these again.

  •  Star(s)

    jalapeno cheese corn bread

    maxine frank from CLEARWATER, FL

    I liked this recipe very much. It has a unique flavor and can be breakfast, lunch or dinner food.

  •  Star(s)

    GREAT BUNCH

    DAWNA GRAEFF from HAMPSHIRE, TN

    I MADE THIS FOR A CHURCH PARTY AND IT WAS DELIOUSSS BUT I DID'NT ADD THE JALAPENA PEPPER IN STEAD I ADDED DRIED TOMATOES AND IT WAS DELIOUUSSS

  •  Star(s)

    YUM!

    Cyndi Mitchell from LEWISTON, ID

    This is probably the best mexican corn bread I have ever tasted! My entire family absolutely loved it! It not only works well with mexican foods, but it is a great change to have with ham and beans or chili.

  •  Star(s)

    Jalapeno cheese Corn Bread

    Patricia Schilling from Longmont, CO

    Great recipe, remember to use Carnation Canned Milk in this recipe too...can also add pimento for one more color. Use green chiles if jalapeno is not to everyone's liking in your family.

  •  Star(s)

    GOOD AND TASTY

    Mariana Cisneros from BERWYN, IL

    I like this recipe, is good and tasty.

  •  Star(s)

    Great

    Wanda Barrett from OAKHURST, CA

    This was made for me and it is so good I loved it!!!

  •  Star(s)

    jalapeno cheese corn bread

    rena johnston from FRANKFORT, MI

    This is a wonderful change from the original corn bread. We love this and I make this recipe everytime I made corn bread.

  •  Star(s)

    Jalapeno Cheese Corn Bread

    ROSEMARY SIMM from OCALA, FL

    I served this cornbread with our Christmas dinner. What a hit!!! I had to print copies for my guests to take home.

  •  Star(s)

    Jalapeno Cheese corn Bread!

    patti combs from lauderdale lakes, FL

    This was really easy and tasted wonderful! It was a great compliment to the thanksgiving meal! The hint of Jalapeno and Cheese was delightful in the cornbread!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 9

  • Calories: 280
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 480mg (20% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 10g
  • Protein: 9g
  • Vitamin A: 10% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Mosaic Lime Gelatin is colorful, tasty and easy to make. The lime flavors make it a refreshing addition to a party or special event.

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recipe

Ingredients:

  • 1 package (3 ounces) lime-flavored gelatin
  • 3 envelopes (7 grams each) unflavored gelatin
  • 1 cup hot water
  • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1 can (12 fluid ounces) evaporated lowfat 2% milk
  • 1/4 cup fresh lime juice

Directions:

PREPARE lime gelatin according to package directions. Pour into 13 x 9-inch baking pan; refrigerate for at least 40 minutes or until set. Cut into small pieces.

SPRINKLE unflavored gelatin over hot water in large bowl; whisk immediately until dissolved.

PLACE unflavored gelatin mixture, sweetened condensed milk, evaporated milk and lime juice in blender; cover. Blend until smooth.

POUR mixture into large loaf pan; gently mix lime gelatin pieces into mixture and refrigerate for at least 4 hours or until set.

TO SERVE, dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish.

reviews

Review This Recipe
  •  Star(s)

    Wow!

    Jae Chen from Thailand

    Yum Yum...I LOVE IT!!?


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 10

  • Calories: 220
  • Calories from Fat: 5
  • Total Fat: 0.5g (1% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 135mg (6% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 44g
  • Protein: 9g
  • Vitamin A: 2% of DV
  • Vitamin C: 4% of DV
  • Calcium: 25% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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