Green Chile Cornbread

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

05

Minutes

Total Time

37

Minutes

Makes

16

servings

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
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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*:
    Exchanges:
    • 1 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.