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Hearty Cornbread

Prep Time:
20 min

Total Time:
45 min

Makes:
8 servings

What You Need

1 cup cornmeal

1 cup flour

1 Tbsp. CALUMET Baking Powder

1/2 tsp. salt

1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese, divided

1 egg

1 cup milk

1/4 cup (1/2 stick) butter or margarine, melted

1 medium green pepper, cut into rings

Make It

PREHEAT oven to 425°F. Mix cornmeal, flour, baking powder and salt in large bowl; stir in 1 cup of the cheese. Beat egg lightly in medium bowl with wire whisk. Add milk and butter; beat until well blended. Add to cornmeal mixture; mix just until moistened.

POUR into greased 9-inch round cake pan. Sprinkle with remaining cheese; top with pepper rings.

BAKE 20 to 25 min. or until golden brown.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp mixed green salad or steamed vegetable and lean fish, meat or poultry.

How to Mix Quick Breads

Use a light touch when mixing quick bread batter. Gently stir just until dry ingredients are moistened. Any lumps will disappear during baking. Overstirring creates a dense, tough texture.

K:2670 v0:51598

(35)

Rated

by darlin'1 on 10/14/2008
" Absolutely yummy! My husband and I loved this cornbread. We ate it with chili but I can't wait to try it with veggies & meat. Next time I'm going to add a few chopped onions to the batter."