Cheesy Mexican Cornbread

Cheesy Mexican Cornbread

Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

12

servings

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 (4.5 oz) chopped green chiles, well drained
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 640mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 7g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.