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Cheesy Mexican Cornbread

Betty Crocker Kitchens
Updated Jan 2, 2024
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Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!

Cheesy Mexican Cornbread

  • Prep Time 10 min
  • Total 40 min
  • Servings 12
  • Ingredients 13
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Ingredients

  • 1 1/2 cups whole-grain yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 cup shredded reduced-fat Monterey Jack or cheddar cheese (4 oz)
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 tablespoons canola oil
  • 2 eggs
  • 1 can (8.5 oz) cream-style corn
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, well drained

Instructions

  • Step 
    1
    Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
  • Step 
    2
    In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
  • Step 
    3
    Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.

Nutrition

200 Calories
7g Total Fat
7g Protein
27g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
640mg
27%
Potassium
150mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
6%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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