Cheesy Mexican Cornbread

Prep: 15 minutes
Bake: 20 minutes
Cool: 15 minutes

Serves: 8

3 tablespoons butter OR margarine, melted
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
1 egg, beaten
1 can (about 8 ounces) whole kernel corn, drained*
1/2 cup shredded Cheddar cheese (2 ounces)

PREHEAT oven to 450 degrees F. Pour 1 tablespoon melted butter into a 9-inch round cake pan. Set aside.

MIX cornmeal, flour, sugar and baking powder in medium bowl. Mix soup, milk, egg and remaining melted butter and stir until smooth.

ADD soup mixture to cornmeal mixture and stir just until moistened. Stir in corn. Pour batter into prepared pan.

BAKE for 20 min. or until toothpick inserted in center comes out clean. Remove from oven. Sprinkle with cheese. Let cool 15 min. on wire rack. Cut into 8 wedges. Serve warm.

TIP: *Substitute 1 cup frozen whole kernel corn, thawed, for the canned corn.

Nutrition Information: Calories 272, Total Fat 10g, Saturated Fat 5g, Cholesterol 48mg, Sodium 536mg, Total Carbohydrate 39g, Dietary Fiber 2g, Protein 7g

Vitamin A 11%DV, Vitamin C 3%DV, Calcium 17%DV, Iron 9%DV

Recipe and photograph provided courtesy of Campbell's Kitchen