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Green chili cornbread
Prep time: 10 minutes
Cook time: 32 minutes
Karen Anderson of Elk, Wash., likes to make different kinds of chili when autumn hits. She was looking for a cornbread recipe that called for whole corn to serve with her chili.
This recipe comes from Betty Crocker “Ultimate Bisquick Cookbook” (Wiley Publishing, Inc., 431 pages, $29.95) and should fill the bill for Anderson.
1 cup Original Bisquick mix
1 cup cornmeal
2 tablespoons sugar, if desired
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
1 cup shredded sharp Cheddar cheese (4 ounces)
2/3 cup frozen whole kernel corn, thawed, drained
2 tablespoons chopped green chilies (from a 4.5-ounce can)
Heat oven to 400 degrees. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs with wire whisk or fork just until moistened. Gently stir in remaining ingredients. Pour into pan.
Bake 28 to 32 minutes or until light golden brown. Serve warm.
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