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Green Chile Cornbread

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Green Chile Cornbread
  • Prep 5 min
  • Total 37 min
  • Servings 16
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No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.
Updated Dec 4, 2017

Ingredients

  • 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 cup shredded sharp Cheddar cheese
  • 2/3 cup corn, thawed and drained
  • 2 tablespoons Old El Paso™ green chiles diced

Steps

  • 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

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cut this bread into unusual shapes with cookie cutters, then serve with chili or top with honey butter.
  • tip 3
    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

145 Calories, 8 g Total Fat, 4 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
35 mg
Sodium
240 mg
Potassium
70 mg
Total Carbohydrate
14 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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