Corn Bread with Chiles

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

  • prep time 10 min
  • total time 30 min
  • ingredients 10
  • servings 9

Ingredients

1 1/4
cups 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
  • 1 Heat oven to 400°. 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    205
    (
    Calories from Fat
    65),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    760mg
    760%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    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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