Mexican Cornbread

Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.

  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 12

Ingredients

1 1/2
cups shredded sharp Cheddar cheese (6 oz)
3/4
cup buttermilk
1/3
cup vegetable oil
2
eggs, slightly beaten
1
can (8.5 oz) cream-style corn
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup cornmeal
1
cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
  • 1 Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
  • 2 In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
  • 3 Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    2%;
    Calcium
    15%;
    Iron
    8%;
    Exchanges:
    1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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