Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs, slightly beaten
  • 1 can (8.5 oz) cream-style corn
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instruction

  • 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.