Spicy Mexican Corn Bread
Complement any southwestern-style meal with this corn bread.
Cheddar cheese, corn and jalapeño chilies give it a spicy kick.
Prep: 10 min Bake: 23 min
1 1/4 cups Original Bisquick®
2/3 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 cup shredded Cheddar cheese (4 ounces)
2/3 cup frozen corn, thawed and drained
2 jalapeño chilies, finely chopped
1. Heat oven to 400ºF. Grease rectangular pan, 13x9x2 inches.
2. Stir Bisquick, cornmeal, sugar, salt, milk, oil and eggs
in medium bowl just until moistened. Gently stir in cheese,
corn and peppers. Pour into pan.
3. Bake 20 to 23 minutes or until light brown.
Makes 16 servings
Nutritional Info Per 1 Serving:
Calories 140 (Calories from Fat 70); Fat 8g (Saturated 3g);
Cholesterol 35mg; Sodium 340mg; Potassium 70mg; Carbohydrate 14g
(Dietary Fiber 1g); Protein 4g
Diet Exchanges: 1 Starch; 1 1/2 Fat
High Altitude (3500-6500 ft)
Bake 23 to 25 minutes.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.