Corn Bread with Chiles

Corn Bread with Chiles

Pretty specks of green chilies peek out from every hearty piece of golden cornbread.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

9

servings

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 (4.5 ounces) Old El Paso® chopped green chiles, undrained
  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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If you're not a fan of green chiles, go ahead and leave them out. Instead use 2 teaspoons of your favorite dried herb.
Serve-With
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.
Special Touch
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 Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.