Steph2003's Moist Mexican Cornbread (Light Version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1.5 cups yellow cornmeal,.5 cup all purpose flour.25 tsp salt 4 tsp baking powder.5 cup Splenda1 cup egg beaters (equiv. to 4 large eggs)1 cup (2 sticks) I can't believe it's not butter light, melted4oz green chilis1.5 cans cream corn.5 cup green peppers (bell peppers), diced.5 cup onions, diced1 cup Kraft Mexican Style 4 Cheese Blend (2% Milk)
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.
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.
Nutritional Info 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
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