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
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