Corn Bread with Chiles

Pretty specks of green chilies peek out from every hearty piece of golden cornbread. MORE+ LESS-

By Pillsbury Kitchens

March 8, 2010

1 1/4

cups all-purpose flour

3/4

cup yellow cornmeal

1/4

cup sugar

teaspoons baking powder

teaspoon baking soda

teaspoon salt

cup buttermilk

1/4

cup butter or margarine, melted

egg, slightly beaten

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

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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.

If you're not a fan of green chiles, go ahead and leave them out. Instead use 2 teaspoons of your favorite dried herb.
Some things like corn bread and chili are just meant to be together. Serve up a mixed-greens salad with apple slices and Cheddar cheese, and you'll have created a great Saturday night supper.
For a fun new way to eat corn bread, bake the batter in corn bread stick pans. Grease the pan with shortening, or spray with cooking spray. Bake at 400° for 14 to 20 minutes or until light golden brown.