Moist, spicy cornbread that’s so simple to make and tastes so good!
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
Per Serving: 128 calories; protein 5.2g; carbohydrates 18.4g; fat 4.2g; cholesterol 24.7mg; sodium 470.5mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.