CORN BREAD WITH CHILES

Corn Bread with Chiles image

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

Provided by Betty Crocker Kitchens

Time 30m

Yield 9

Number Of Ingredients 10

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 (4.5 ounces) Old El Paso™ chopped green chiles, undrained

Steps:

Heat oven to 400°. Lightly grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening or spray with cooking spray.
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.
Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : Calories 205, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg