Ingredients50 m servings 179 cals
- PREHEAT oven to 375 degrees F. Grease 13 x 9-inch baking pan.
- COMBINE flour, cornmeal, cheese, chiles, sugar, baking powder and salt in large bowl; mix well. Add evaporated milk, vegetable oil and eggs; stir just until moistened. Spread into prepared baking pan.
- BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; cut into squares. Serve warm.
Per Serving: 179 calories; 8.7 g fat; 20.3 g carbohydrates; 5.2 g protein; 27 mg cholesterol; 262 mg sodium. Full nutrition
ReviewsRead all reviews 6
I admit that I altered the recipe slightly - used 2% milk instead of evaporated, used 2 cups of cheese, used butter instead of oil and added half green chiles/half jalapenos but it was wonderful...
Next time I'll cut down on the amount of chiles. But aside from that, it's very moist w/ a different sort of flavor and texture. The best part is, unlike regular cornbread, you can re-heat in ...
This is the best cornbread I ever made. It has lots of corn taste and goes great with stews and chili.
Excellent bread. Served it with chili,nice change from regular bread or buns. I will make this again.
The corn bread was a big hit at my family's chili feed! It made more than enough for 8 people. The bread had a moist texture and delicious flavor. A definite thumbs up!