Mexican Spoon Bread
| Total : 45 min | Prep : 10 min |
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
Directions:
- Preheat oven to 400°F.
- Spray 9-inch pan with nonstick spray.
- Mix corn, milk, margarine, eggs, corn meal, baking soda, salt, and parsley.
- Pour ½ of mixture in pan and sprinkle with ½ cup cheese. Add chilies then smooth sour cream over mixture.
- Pour remaining mixture then sprinkle with remaining cheese.
- Bake for 35 minutes.
Exchange: 1 starch, 1 milk, 3 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
8 ¾-cup servings
8 ¾-cup servings
Amount Per Serving
Calories 256 Calories from Fat 130
% Daily Value
22% Total Fat 14g
26% Cholesterol 78mg
31% Sodium 742mg
8% Total Carbohydrate 24g
8% Dietary Fiber 2g
0% Sugars 0g
18% Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
