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Corn Bread with Chiles

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  • Prep 10 min
  • Total 30 min
  • Servings 9
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Pretty specks of green chilies peek out from every hearty piece of golden cornbread.
Updated Dec 10, 2009
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Ingredients

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup butter or margarine, melted
  • 1 egg, slightly beaten
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°. Lightly grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening or spray with cooking spray.
  • 2
    Stir together flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
  • 3
    Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm or cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you're not a fan of green chiles, go ahead and leave them out. Instead use 2 teaspoons of your favorite dried herb.
  • tip 2
    Some things like corn bread and chili are just meant to be together. Serve up a mixed-greens salad with apple slices and Cheddar cheese, and you'll have created a great Saturday night supper.
  • tip 3
    For a fun new way to eat corn bread, bake the batter in corn bread stick pans. Grease the pan with shortening, or spray with cooking spray. Bake at 400° for 14 to 20 minutes or until light golden brown.

Nutrition

205 Calories, 7g Total Fat, 5g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
65
Total Fat
7g
Saturated Fat
4g
Cholesterol
40mg
Sodium
760mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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