Mexican Spoon Bread

Name: Mexican Spoon Bread
Ingredients: 3 large eggs; 1 cup reduced-fat sour cream; 3/4 cup fat-free milk; 1 can (11 ounces) Mexicorn, drained; 1 cup yellow cornmeal; 3/4 cup shredded sharp cheddar cheese; 1 small onion, chopped; 3 tablespoons butter, melted; 1 teaspoon baking powder; 1/4 teaspoon salt

10 ingredients

2 steps

Ingredients

3 large eggs
1 cup reduced-fat sour cream
3/4 cup fat-free milk
1 can (11 ounces) Mexicorn, drained
1 cup yellow cornmeal
3/4 cup shredded sharp cheddar cheese
1 small onion, chopped
3 tablespoons butter, melted
1 teaspoon baking powder
1/4 teaspoon salt

Directions

1

In a large bowl, whisk the eggs, sour cream and milk until smooth. Stir in the remaining ingredients. Pour into a 2-qt. round baking dish coated with cooking spray.
2

Bake, uncovered, at 400° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve immediately.