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Prep 10min
Total30min
Servings9
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Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup yellow cornmeal
1/4
cup sugar
2
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon salt
1
cup buttermilk
1/4
cup butter or margarine, melted
1
egg, slightly beaten
1
can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
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Steps
1
Heat oven to 400°. Lightly grease bottom and sides of square pan, 8x8x2 or
9x9x2 inches, with shortening or spray with cooking spray.
2
Stir together flour, cornmeal, sugar, baking powder, baking soda and salt in
large bowl. Stir in remaining ingredients just until moistened (batter will be lumpy).
Spread in pan.
3
Bake 20 to 25 minutes or until light golden brown and toothpick inserted in
center comes out clean. Serve warm or cool.
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If you're not a fan of green chiles, go ahead and leave them out. Instead use 2 teaspoons of your favorite dried herb.
Some things like corn bread and chili are just meant to be together. Serve up a mixed-greens salad with apple slices and Cheddar cheese, and you'll have created a great Saturday night supper.
For a fun new way to eat corn bread, bake the batter in corn bread stick pans. Grease the pan with shortening, or spray with cooking spray. Bake at 400° for 14 to
20 minutes or until light golden brown.
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Nutrition Facts
Serving Size:1 Serving
Calories
205
Calories from Fat
65
Total Fat
7g
Saturated Fat
4g
Cholesterol
40mg
Sodium
760mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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