Spicy Mexican Corn Bread
1 1/4 cups Original Bisquick®
2/3 cup cornmeal
2 tablespoons granulated sugar
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup Monterey jack cheese
2/3 cup frozen corn, thawed and drained
4 jalapeno chiles, finely chopped
Heat oven to 400 degrees F. Grease a 13 x 9-inch baking pan.
Stir Bisquick, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in cheese, corn and peppers. Pour into pan.
Bake 20 to 23 minutes or until light brown.