Green Chile Cornbread

Prep Time

Minutes

Total Time

Minutes

Makes

servings

(39 ratings)

Member Reviews (18)

No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.

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1	cup Original Bisquick® mix
1	cup cornmeal
2	tablespoons sugar, if desired
1/2	teaspoon salt
1	cup milk
1/4	cup vegetable oil
2	eggs
1	package (4 ounces) shredded sharp Cheddar cheese (1 cup)
2/3	cup Green Giant® Valley Fresh Steamers™ frozen Niblets® corn, thawed and drained
2	tablespoons Old El Paso® diced green chiles

MORE OPTIONS: 1 2 3

Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
Bake 28 to 32 minutes or until light brown. Serve warm

Substitution

For a full flavor kick, substitute jalapeños for the green chiles and use an equal amount of Monterey Jack cheese with jalapeño peppers for the Cheddar.

Special Touch

Cut this bread into unusual shapes with cookie cutters, then serve with chili or top with honey butter.

Substitution

Do you like your food extra spicy? Add heat to this already-spicy cornbread by replacing the Cheddar with an equal amount of pepper Jack cheese.

Nutrition Information:

1 Serving (1 Serving)

Calories 145

(Calories from Fat 70 ),

Total Fat 8 g

(Saturated Fat 3 g,

Cholesterol 35 mg;
Sodium 240 mg;
Total Carbohydrate 14 g

(Dietary Fiber 1 g,

Protein 4 g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0%;
Calcium 6 %;
Iron 4 %;

Exchanges:

1 Starch;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Reviews & Comments

1 - 10 of 18 Reviews View All

Reviewed by: narwhale Date Posted: 1/11/2010 11:16:00 AM Rating:

Comments:
this was best I've had in a great while. It is a great compliment to chili

Reviewed by: Mr Science Date Posted: 10/22/2009 6:24:54 PM Rating:

Comments:
I frequently have my mexican friends over and they all praise this cornbread regardless of what I serve with it. Five spoons up for this guy!

Reviewed by: jlogrl2005 Date Posted: 6/1/2009 11:53:14 AM Rating:

Comments:
This was so good...very mosit

Reviewed by: Susan112233 Date Posted: 6/1/2009 11:50:41 AM Rating:

Comments:
This is a great recipe. My husband said it was the best corn bread he has ever had. I will be making this again.

Reviewed by: Suebeebun Date Posted: 6/1/2009 11:47:50 AM Rating:

Comments:
I followed the recipe as written, using drained chopped green chilis from a can and 2% milk and it was delicious. Very dense, moist and flavorful. A keeper.

Date Posted: 6/1/2009 11:47:09 AM Rating:

Comments:
I just cooked this for the first time and it is absolutely wonderful!!!! I dont really like plain old cornbread that much but this stuff is great. I added more cheese than it called for and I just used a can of drained corn instead of frozen. I highly recommend this even if you only like cornbread just a little like me.

Reviewed by: StickySweetMomma Date Posted: 6/1/2009 11:47:00 AM Rating:

Comments:
Very delicious! It goes with almost any dish.

Reviewed by: kelsbells509 Date Posted: 4/5/2009 12:27:01 PM Rating:

Comments:
Very good. Makes corn bread less plain... goes great with Betty's Family Chilli, slow cooker recipe! I went light on cheese, and it still turned out good.

Reviewed by: hzahoor Date Posted: 3/22/2009 8:46:38 AM Rating:

Comments:
This turned out well and goes great with any Tex-mex type meal. I will make again. Thanx.

Reviewed by: powerpixie8 Date Posted: 10/20/2008 11:16:19 AM Rating:

Comments:
This is really good. Second time around I added some grated cheddar cheese. My husband liked it. I divide the can of chiles and freeze what is left for the next time.

1 - 10 of 18 Reviews View All


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