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Chile Cornbread

  • on August 24, 2010
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Ingrients & Directions

1 Egg 7 oz Can whole corn, drained
1/3 c Skim milk 4 oz Can chopped green chilies,
1 tb Sugar Drained, rinsed and patted
3/4 ts Cumin -dry with paper towels
8 1/2 oz Pkg corn muffin mix 1 tb Fake bacon bits, optional

Heat oven to 400. Line an 8″ square baking pan with foil. In medium
bowl, combine egg, milk, sugar, and cumin; beat well. Add muffin mix;
stir just until moistened. Gently stir in corn, chilies and bacon
bits. Pout into foil lined pan. Bake 20-25 minutes or until golden
brown. To serve, lift cornbread from pan using foil, cut into squares
and serve warm.

Per serving: 140cal., 3g pro., 24g carb., 2g fiber, 4g fat, 24mg
chol., 510mg sod,. 100mg pot., 1 1/2 starch, and 1/2 fat exchanges.

Fast and Healthy Jan/Feb 95
9 servings

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