Mexican Spoon Bread

Ingredients:

• 1 10-ounce can cream-style corn
• ¾ cup fat-free milk
• ¼ cup melted margarine
• 2 eggs
• 1 cup corn meal
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 4-ounce can chopped green chilies
• 1 cup grated cheddar cheese, sharp
• 8 ounces light sour cream
• Non-stick baking spray

1. Preheat oven to 400°F.
2. Spray 9-inch pan with nonstick spray.
3. Mix corn, milk, margarine, eggs, corn meal, baking soda, salt, and parsley.
4. Pour ½ of mixture in pan and sprinkle with ½ cup cheese. Add chilies then smooth sour cream over mixture.
5. Pour remaining mixture then sprinkle with remaining cheese.
6. Bake for 35 minutes.

From Flavors of Fiesta by University of Illinois Extension