Green Chile Cornbread

I am not sure if it is a southwest thing, but growing up every chili dinner was accompanied by cornbread. When I moved to Kentucky and asked if there was cornbread to eat with my chili, I got quite a few strange looks. Out here its pimento cheese or peanut butter and syrup sandwiches with chili....not cornbread. And I also find that cornbread here is thinner and crispier than what I am used to. The kind I ate at home was fluffy, moist and cake like with the recipe courtesy of my mom's red Betty Crocker cookbook. So when I presented my husband with chili with a side of cornbread a few years ago he looked at it slightly confused but of course dug in anyway. And to my delight he said "I don't know why I have never eaten this before...this is great!" YAY...success!!! Now the two go together like Burt and Ernie in our household. So if you have never eaten the two together, why not try it? You might find that the combination is pretty yummy! Enjoy!

Green Chile Cornbread Cake 
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)
1 can whole kernel sweet corn, drained
2 tablespoons diced green chiles

Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
Bake 28 to 32 minutes or until light brown. Serve warm
Source: Betty Crocker

This cornbread is so moist and delicious

Best served alongside your favorite chili