Chile Corn Spoon Bread

Name: Chile Corn Spoon Bread
Ingredients: 2 c. water; 1 1/2 c. skim milk; 2 c. yellow cornmeal; 1/4 c. sugar; 2 tsp. baking powder; 1 tsp. garlic powder; 1/2 tsp. ground black pepper; 1 (8 oz.) carton Egg Beaters real egg product; 1 c. canned or frozen corn; 1 (4 oz.) can diced green chilies, drained; 1 c. shredded reduced-fat Cheddar

11 ingredients

8 steps

Ingredients

2 c. water
1 1/2 c. skim milk
2 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 (8 oz.) carton Egg Beaters real egg product
1 c. canned or frozen corn
1 (4 oz.) can diced green chilies, drained
1 c. shredded reduced-fat Cheddar

Directions

1

In large saucepan over medium-high heat, heat water and milk almost to a boil.
2

Remove from heat.
3

Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder and black pepper until smooth.
4

Blend in remaining ingredients.
5

Spoon into lightly greased 2-quart souffle or baking dish.
6

Bake at 375° for 35 to 40 minutes or until puffed
7

and golden brown.
8

Let stand 10 minutes before serving.