Corn Bread with Chiles
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Pretty specks of green chilies peek out from every hearty piece of golden cornbread.
Ingredients
- 1 1/4 cups Gold Medal® all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup butter or margarine, melted
- 1 egg, slightly beaten
- 1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
- Heat oven to 400 degrees . Lightly grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening or spray with cooking spray.
- Stir together flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
- Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm or cool.
- High Altitude (3500-6500 ft) Heat oven to 425 degrees . Use 1 1/3 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
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