Ingredients
1 1/2
cups whole-grain yellow cornmeal
1/2
cup all-purpose flour
1
cup shredded reduced-fat Monterey Jack or Cheddar cheese (4 oz)
1/4
cup sugar
2
teaspoons baking powder
1
teaspoon salt
1
teaspoon chili powder
1/2
teaspoon baking soda
1
cup buttermilk
3
tablespoons canola oil
2
eggs
1
can (8.5 oz) cream-style corn
1
can (4.5 oz) chopped green chiles, well drained
Preparation
Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.
