Mexican Corn Bread My Way
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
BATTER: 1 (8.5) box corn muffin mix 1/3 cup milk 1 egg
1 (8-1/4 ounce) can creamed corn FILLING: 1 cup (about 4 ounces) grated jalapeno pepper cheese 3 green onions, chopped (green and white parts)
4 pieces crispy cooked bacon, crumbled 1 (4-ounce) can chopped green chilies



1 Grease an 8-inch square baking pan with non-stick spray and set aside. Turn oven on to 350 degrees.
2 Make batter: In a bowl, stir corn muffin mix, milk, egg and creamed corn until dry ingredients are moistened. Do not overmix. Pour one-half the batter into prepared pan and set aside.
3 Make filling: In a bowl, mix cheese, onions, bacon and chilies. Scatter evenly over batter in pan. Top with remaining batter, spreading to cover if possible.
4 Bake about 35-40 minutes. Top will be golden brown. Serve while hot.

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