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Ingredients Jump to Instructions ↓

  1. No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.

  2. 5 min - Bake:

  3. 32 min

  4. 1 cup Original Bisquick® mix

  5. 1 cup cornmeal

  6. 2 tablespoons sugar, if desired

  7. 1/2 teaspoon salt

  8. 1 cup milk

  9. 1/4 cup vegetable oil

  10. 2 eggs

  11. 1 package (4 ounces) shredded sharp Cheddar cheese (1 cup)

  12. 2/3 cup Green Giant® frozen whole kernel corn, thawed and drained

  13. 2 tablespoons Old El Paso® diced green chiles

  14. 1. Heat oven to 400 F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.

  15. 2. Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.

  16. 3. Bake 28 to 32 minutes or until light brown. Serve warm.

  17. Makes 16 servings

  18. 3500-6500 ft

  19. Substitution: Do you like your food extra spicy? Add heat to this already-spicy corn bread by replacing the Cheddar with an equal amount of pepper Jack cheese.

  20. Nutritional INfo Per 1 Serving:

  21. 145 (Calories from Fat 70); Fat

  22. 8g (Saturated 3g); Cholesterol

  23. 35mg; Sodium

  24. 240mg; Potassium

  25. 70mg; Carbohydrate

  26. 14g (Dietary Fiber 1g); Protein

  27. 1 Starch;

  28. 1 1/2 Fat

  29. This recipe displayed with permission from General Mills, Inc.

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