MEXICAN CORNBREAD RECIPE - BETTYCROCKER.COM
Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
- In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
- Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
Nutrition Facts : Calories 240 , CarbohydrateContent 23 g, CholesterolContent 50 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 2 g, TransFatContent 0 g
MEXICAN CORNBREAD RECIPE - BETTYCROCKER.COM
Cream-style corn and buttermilk keeps every piece of cornbread moist and tender.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
- In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
- Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
Nutrition Facts : Calories 240 , CarbohydrateContent 23 g, CholesterolContent 50 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 2 g, TransFatContent 0 g
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