| 1 | cup Original Bisquick® mix |
| 1 | cup cornmeal |
| 2 | tablespoons sugar, if desired |
| 1/2 | teaspoon salt |
| 1 | cup milk |
| 1/4 | cup vegetable oil |
| 2 | eggs |
| 1 | package (4 ounces) shredded sharp Cheddar cheese (1 cup) |
| 2/3 | cup Green Giant® Valley Fresh Steamers™ frozen Niblets® corn, thawed and drained |
| 2 | tablespoons Old El Paso® diced green chiles |
| 1. | Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening. |
| 2. | Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan. |
| 3. | Bake 28 to 32 minutes or until light brown. Serve warm |
| No changes. |
|
| For a full flavor kick, substitute jalapeños for the green chiles and use an equal amount of Monterey Jack cheese with jalapeño peppers for the Cheddar. |
|
| Cut this bread into unusual shapes with cookie cutters, then serve with chili or top with honey butter. |
|
| Do you like your food extra spicy? Add heat to this already-spicy cornbread by replacing the Cheddar with an equal amount of pepper Jack cheese. |
Nutrition Information:
145 ( 70 ); 8 g ( 3 g); 35 mg; 240 mg; 14 g ( 1 g); 4 g 4 %; 0%; 6 %; 4 % 1 ; 1 1/2