Cheesy Mexican Cornbread

  • Prep 10 min
  • Total 40 min
  • Servings 12

Ingredients

  • 1 1/2 cups whole-grain yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 cup shredded reduced-fat Monterey Jack or cheddar cheese (4 oz)
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 tablespoons canola oil
  • 2 eggs
  • 1 can (8.5 oz) cream-style corn
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, well drained

Steps

  • 1
    Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
  • 2
    In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
  • 3
    Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.

  • In this sweet and savory bread, the whole-grain corn adds a sweet flavor and is ideal for those looking for sweetness without mega fat and calories. This bread is a good choice to serve with chili, bean soup or any stew.
  • Whole Grain Serving: 1

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
640mg
27%
Potassium
150mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
6%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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