Corn Bread with Chiles

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

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Prep Time 10 min
Total Time 30 min
Servings 9

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 (4.5 ounces) Old El Paso® chopped green chiles, undrained

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Directions

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.

EXPERT TIPS

Expert Tips

If you're not a fan of green chiles, go ahead and leave them out. Instead use 2 teaspoons of your favorite dried herb.

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.

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.

Got questions? Our experts have the answers. Ask Betty now.