CHEESY MEXICAN CORNBREAD

Cheesy Mexican Cornbread image

Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!

Provided by Betty Crocker Kitchens

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 1/2 cups whole-grain yellow cornmeal
1/2 cup all-purpose flour
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese (4 oz)
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon baking soda
1 cup buttermilk
3 tablespoons canola oil
2 eggs
1 can (8.5 oz) cream-style corn
1 can (4.5 oz) chopped green chiles, well drained

Steps:

Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

*** Explore more Cheesy Mexican Cornbread Recipes »

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