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Prep 15min
Total1hr15min
Servings12
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Ingredients
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
3/4
cup buttermilk
1/3
cup vegetable oil
2
eggs, slightly beaten
1
can (8.5 oz) cream-style corn
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
cup cornmeal
1
cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
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Steps
1
Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
2
In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
3
Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
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Need a substitute for the buttermilk in this Mexican Cornbread recipe? Use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
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