Mexican Cornbread

(2)
  1 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 11 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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