Cowboy Chili Cheese Cornbread

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  • 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk
  • 1 tablespoon of lemon juice
  • 1/4 cup of butter; melted
  • 2 eggs
  • 1 1/3 cups of cornmeal
  • 2/3 cup of flour
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 1/2 cup of shredded Mexican blend or Pepper-Jack cheese
  • 1/2 cup of canned frozen; thawed corn
  • 1 (4 oz) can of diced green chiles


  1. Preheat oven to 400°F and butter a 9-inch square baking pan or coat with nonstick cooking spray.
  2. 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.
  3. Spread into prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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