Corn Bread with Chiles
Recipe from Betty Crocker

Pretty specks of green chilies peek out from every hearty piece of golden cornbread.


Corn Bread with Chiles

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Servings: 9 servings
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Bread, Cut Corn
 
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Ingredients
  • 1 1/4  cups
    Gold Medal® all-purpose flour
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  • 3/4  cup
    yellow cornmeal
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  • 1/4  cup
    sugar
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  • 2  teaspoons
    baking powder
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  • 1  teaspoon
    baking soda
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  • 1  teaspoon
    salt
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  • 1  cup
    buttermilk
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  • 1/4  cup
    butter or margarine, melted
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  • 1 
    egg, slightly beaten
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  • 1  can
    Old El Paso® chopped green chiles, undrained (4.5 ounces)
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Directions
1.
Heat oven to 400 degrees . 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.

Tip:
High Altitude (3500-6500 ft) Heat oven to 425 degrees . Use 1 1/3 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
Nutrition information
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 Values: ; Iron 10%. Exchanges: 2 Starch; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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