Mexican Corn Bread

1 1/2 cups Bisquick Baking Mix
1/2 cup yellow cornmeal
1 tablespoon sugar
1 egg
1/2 cup cream-style corn
1 can (4 ounces) whole green chilies, drained, seeded and chopped
1 jar (2 ounces) diced pimiento, drained
1/4 teaspoon chili powder
2 tablespoons milk

Heat oven to 400 degrees. Grease round pan, 9 x 1 1/2- inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake until golden brown and wooden pick inserted in center comes out clean, 20-25 minutes. Cut into wedges; serve immediately. 6-8 servings.

Mexican Muffins: Grease bottoms only of 12 muffing cups, 2 1/2 x 1 1/4 inches or line with paper baking cups. Divide batter among cups, filling each about 2/3 full. Bake as directed.

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