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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This recipe relies on peppers and chilies to dress up two rounds of corn bread. We like to serve slices alongside salsa and light sour cream -Robyn Oro of Raytown, Missouri Ingredients:
2 cans (4 ounces each) whole green chilies |
1 large sweet red pepper |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
1 can (14-3/4 ounces) cream-style corn |
1 can (11 ounces) mexicorn, drained |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2/3 cup water |
1 egg, lightly beaten |
1/4 cup egg substitute |
Directions:
1. Coat two 9-in. round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a star burst pattern in each pan. Cut red pepper into twelve 1/4-in. slices and two 1-in. circles. Place slices between the chilies and circles in the center.
2. Place corn bread mix in a large bowl. Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.
3. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates. Yield: 16 servings.
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