Mexican Cornbread

Mexican Cornbread

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

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 (4.5 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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 410mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.