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.

  • Prep Time 5 min
  • Total Time 37 min
  • Servings 16

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™ Steamers™ frozen Niblets® corn, thawed and drained
2
tablespoons Old El Paso™ diced green chiles

  • 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

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.

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.