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 350F.

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.

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