Mexican Cornbread

13 ingredients
7 steps

Ingredients

  • 1 1/2 c. yellow cornmeal
  • 1/2 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 1 c. skim milk
  • 1/4 c. egg substitute
  • 3 Tbsp. margarine, melted
  • 1 c. frozen whole kernel corn, thawed
  • 1/2 c. Cheddar cheese, shredded
  • 1 (4 oz.) can green chiles, chopped and drained
  • 1/2 c. finely chopped onion
  • 1/4 c. chopped sweet red pepper
  • vegetable cooking spray

Directions

  1. 1
    Combine cornmeal, flour, baking powder, salt and sugar.
  2. 2
    Make a well in center of mixture.
  3. 3
    Combine milk, egg substitute, margarine, corn, cheese, chiles, onion and red pepper.
  4. 4
    Add to dry ingredients, stirring until just moistened.
  5. 5
    Pour into a 9-inch square pan coated with cooking spray.
  6. 6
    Bake at 425° for 25 to 30 minutes or until golden brown.
  7. 7
    Yields 16 servings.

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