Cowboy Chile Cheese Cornbread

Cowboy Chile Cheese Cornbread
4.5 from 2 ratings
Prep time: 20 minutesCook time: 25 to 30 minutes 1 1/2 cups Blue Diamond Original Unsweetened Almond Breeze 1 tablespoon lemon juice1/4 cup butter, melted2 eggs1 1/3 cups cornmeal2/3 cup flour2 tablespoons sugar 2 teaspoons baking powder1/2 teaspoon baking soda        1 1/2 cups shredded Mexican blend or pepper-Jack cheese1/2 cup canned or frozen, thawed corn1 (4-oz.) can diced green chiles Preheat oven to 400°F and butter a 9-inch square baking pan or coat with nonstick cooking spray.  Whisk together Almond Breeze and lemon juice in a large bowl and let stand for 5 minutes. Stir in butter and egg. Stir together dry ingredients in a medium bowl, then stir into Breeze mixture. Lightly stir in cheese, corn and chiles.  Spread into prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.