WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Green Chile Cornbread

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

Save and Share

false

( 69 Ratings)

69 Ratings

5 Stars 52%

4 Stars 23%

3 Stars 10%

2 Stars

1 Stars 12%

Member Reviews ( 21 )

efe677fe-8948-4cfd-9fda-bc3d20bdfb3d

Prep Time 5 min
Total Time 37 min
Servings 16

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

EXPERT TIPS

Expert Tips

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.

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

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.

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

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 145
Calories from Fat: 70 ),

% Daily Value

Total Fat: 8 g; 8 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 35 mg; 35 %;
Sodium: 240 mg; 240 %;
Total Carbohydrate: 14 g; 14 %
(Dietary Fiber 1 g 1 % ),
Protein: 4 g; 4 %

% 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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 21 Reviews View All

Posted 7/18/2011 10:12:57 AM REPORT ABUSE sexykate said:

Rating:

I made this last night it was very good. My hubby is not a cornbread guy but he loved it. I didn't use the oil though I use equal about of egg white for the oil substation. I also but some carrot in just because I love carrots. And it add moisture to the bread. But very good and moist.

This reply was: Helpful Inspiring

Posted 1/14/2011 4:33:08 PM REPORT ABUSE kathleenpelton said:

Rating:

Very good cornbread. I never use cheese as it adds more fat than flavor. I also use less oil than the recipe calls for, and substitute egg whites or egg beaters for the 2 eggs. Since I also never have chili's on hand, I use the Sriracha Hot Chili Sauce with the rooster on the bottle(a few squirts).(it's on rachael ray's show alot) The recipe is always dense and moist no matter what substitutions I have made.

This reply was: Helpful Inspiring