2
tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
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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
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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.
Cut this bread into unusual shapes with cookie cutters, then serve with chili or top with honey butter.
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.
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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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