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Green Chile Cornbread Recipe


  • Green Chile Cornbread
    Green Chile Cornbread

    One and a half mug Original Bisquick® mix

  • One and a half cup cornmeal
  • 2 tablespoons sugar, in the event that preferred
  • 1/2 teaspoon salt
  • One and a half cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 package (4 ounces) shredded sharp Cheddar cheese (1 cup)
  • 2/3 cup Green Giant® Valley Fresh Steamers™ frozen Niblets® corn, thawed as well as drained
  • 2 tablespoons Old El Paso® diced green chiles

How to make Green Chile Cornbread.

  • Heat oven to 400°F. Spray base of 9-inch square pan along with cooking food squirt or oil with shortening.
  • Stir Bisquick blend, cornmeal, sugar, salt, milk, oil and eggs in medium dish simply till moistened. Lightly mix in leftover ingredients. Pour in to skillet.
  • Bake Twenty-eight to 32 minutes or even until gentle brown. Serve warm
  • Green Chile Cornbread is ready to serve.

Grandmother’s Buttermilk Cornbread Recipe

Grandmother’s Buttermilk Cornbread Ingredients

  • Grandmother's Buttermilk Cornbread Recipe
    Grandmother's Buttermilk Cornbread Recipe

    1/2 cup butter

  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

How to make Grandmother’s Buttermilk Cornbread

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Grandmother’s Buttermilk Cornbread is ready to serve.

Prep Time:15 Min
Cook Time:40 Min
Ready In:55 Min
Servings: 9

Quick Corn Bread Recipe

Quick Corn Bread Ingredients

  • Quick Corn Bread Recipe
    Quick Corn Bread Recipe

    1 cup flour

  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse grained salt
  • 1 cup skim milk
  • 1/4 cup canola or vegetable oil
  • 1 large egg or 2 large egg whites, lightly beaten

How to make Quick Corn Bread

  • Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
  • In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
  • Quick Corn Bread is ready to serve.

Prep 10 min
Cook 25 min
Total: 35 min

Corn Bread Recipe


  • Makai ka atta 1 kg
  • Plain atta 1 cup
  • Salt 1 tsp
  • Butter/ ghee 2-3 tbsp


Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden. Make sure that you cook it on a slow flame. Serve with pure ghee.