Directions:
- Preheat the oven to 350 degrees F.
- Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.43 Kcal (299 kJ) | ||
| Calories from fat | 34.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 6% | |
|---|---|---|---|
| Cholesterol | 53.21mg | 18% | |
| Sodium | 117.5mg | 5% | |
| Potassium | 185.85mg | 4% | |
| Total Carbs | 6.71g | 2% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.8mg | 4% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 146.17 Kcal (612 kJ) | ||
| Calories from fat | 69.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 6% | |
|---|---|---|---|
| Cholesterol | 108.89mg | 18% | |
| Sodium | 240.44mg | 5% | |
| Potassium | 380.31mg | 4% | |
| Total Carbs | 13.72g | 2% | |
| Sugars | 2.24g | 4% | |
| Dietary Fiber | 1.85g | 4% | |
| Protein | 6.59g | 6% | |
| Vitamin C | 14.4mg | 12% | |
| Iron | 1.6mg | 4% | |
| Calcium | 90.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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