Ingredients
- 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 eggs, slightly beaten
- 1 can (8.5 oz) cream-style corn
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Description
Cream-style Corn And Buttermilk Keeps Every Piece Of Cornbread Moist And Tender.
Betty Crocker
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