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Prep 10min
Total40min
Servings12
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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
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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.
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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
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