Mexican Cornbread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
whole |
eggs |
|
1/4 |
cup |
unsalted butter -- melted |
|
9 |
ounces |
creamed corn -- low calorie |
|
1/2 |
cup |
low-fat sour cream |
|
1 |
cup |
yellow cornmeal |
|
1/4 |
teaspoon |
salt |
|
2 |
teaspoons |
baking powder |
|
2 |
tablespoons |
onion -- minced |
|
4 |
ounces |
green chilies |
|
1 |
cup |
low-sodium cheddar cheese -- shredded |
|
1 |
cup |
Monterey Jack cheese -- shredded |
|
vegetable cooking spray |
|
Preheat oven to 350°F. Beat eggs, butter, and sour cream together. Add corn, cornmeal, salt, baking powder, onion, green chilies, Monterey Jack cheese, and 1/2 cup cheddar cheese. Pour into greased pan and top with remaining cheddar cheese. Bake for 1 hour or until toothpick inserted in middle comes out clean. Makes 8 servings |
Per Serving: 288 Calories; 17g Fat (52.6% calories from fat); 12g Protein; 23g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |