Spicy Double-Corn Bread

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

Prep: 5 min - Bake: 32 min

1 cup Original Bisquick® mix
1 cup cornmeal
2 tablespoons sugar, if desired
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 package (4 ounces) shredded sharp Cheddar cheese (1 cup)
2/3 cup Green Giant® frozen whole kernel corn, thawed and drained
2 tablespoons Old El Paso® diced green chiles


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

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.

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

Makes 16 servings

High Altitude (3500-6500 ft): No changes.

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.

Nutritional INfo Per 1 Serving:
Calories 145 (Calories from Fat 70); Fat 8g (Saturated 3g);
Cholesterol 35mg; Sodium 240mg; Potassium 70mg;
Carbohydrate 14g (Dietary Fiber 1g); Protein 4g

Diet Exchanges: 1 Starch; 1 1/2 Fat

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.