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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 136.8
  • Total Fat: 5.7 g
  • Cholesterol: 3.0 mg
  • Sodium: 397.8 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Steph2003's Moist Mexican Cornbread (Light Version) calories by ingredient
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Steph2003's Moist Mexican Cornbread (Light Version)

Submitted by: STEPH2003

Introduction

This is the same recipe that I posted earlier, only with substitutions to make it lighter. I made it and the taste is exactly the same as the more fattening version. This is the same recipe that I posted earlier, only with substitutions to make it lighter. I made it and the taste is exactly the same as the more fattening version.
Number of Servings: 20

Ingredients

    1.5 cups yellow cornmeal,
    .5 cup all purpose flour
    .25 tsp salt
    4 tsp baking powder

    .5 cup Splenda
    1 cup egg beaters (equiv. to 4 large eggs)
    1 cup (2 sticks) I can't believe it's not butter light, melted

    4oz green chilis
    1.5 cans cream corn
    .5 cup green peppers (bell peppers), diced
    .5 cup onions, diced
    1 cup Kraft Mexican Style 4 Cheese Blend (2% Milk)

Directions

Makes 20 servings, using a 9x13 pan

Heat oven to 300.

Mix cornmeal, flour, salt, and baking powder together until thoroughly blended.

In separate bowl beat butter, sugar, and eggs. When blended add chilis, corn, green pepper, onion, and cheese. Mix well, then combine with dry mixture.

Once everything is stirred together, pour into baking dish, and bake for 1 hour.

*Note I added about 30 more minutes baking time the last time I made it so it wouldn't be as crumbly. Just bake according to your preference.

Number of Servings: 20


Number of Servings: 20

Recipe submitted by SparkPeople user STEPH2003.






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