Skillet Chile-Cheese Cornbread

Skillet Chile-Cheese Cornbread

Ingredients:
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup shortening
1 1/2 cups buttermilk
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon chile powder
2 eggs

Directions:
1 (4 ounce) can chopped green chiles -- well drained
Heat oven to 450º. Grease 10-inch ovenproof skillet, round pan, 9 × 1 1/2
inches, or square pan, 8 × 8 × 2 inches. Mix all ingredients; beat
vigorously 30 seconds. Pour into skillet or pan.
Bake skillet about 20 minutes, round or square pan 25 to 30 minutes or
until golden brown. Serve warm.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"A down-home favorite, perfect served right from the skillet."
Copyright:
"© General Mills, Inc. 1998."
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