- Details
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Parent Category: Recipes
Spicy Mexican Corn Bread
1 1/4 cups Original Bisquick®
2/3 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup shredded Cheddar cheese (4 ounces)
2/3 cup frozen corn, thawed and drained
2 jalapeño chilies, finely chopped
1. Heat oven to 400ºF. Grease rectangular pan, 13x9x2 inches.
2. Stir Bisquick, cornmeal, sugar, salt, milk, oil and eggs in medium bowl
just until moistened. Gently stir in cheese, corn and peppers. Pour into
pan.
3. Bake 20 to 23 minutes or until light brown.
Makes 16 servings
