No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.
Prep: 5 min - Bake: 32 min
1 cup Original Bisquick® mix 1 cup cornmeal 2 tablespoons sugar, if desired 1/2 teaspoon salt 1 cup milk 1/4 cup vegetable oil 2 eggs 1 package (4 ounces) shredded sharp Cheddar cheese (1 cup) 2/3 cup Green Giant® frozen whole kernel corn, thawed and drained 2 tablespoons Old El Paso® diced green chiles
1. Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
2. Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
3. Bake 28 to 32 minutes or until light brown. Serve warm.
Makes 16 servings
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