Mexican

Steph2003's Moist Mexican Cornbread (Light Version) is for Side Dish.

Steph2003's Moist Mexican Cornbread (Light Version) takes 20 minutes to prepare.

Steph2003's Moist Mexican Cornbread (Light Version) takes 80 minutes to cook.

Steph2003's Moist Mexican Cornbread (Light Version) makes 20 servings.

The ingredients for Steph2003's Moist Mexican Cornbread (Light Version) are:

1.5 cups yellow cornmeal,
.5 cup all purpose flour
.25 tsp salt
4 tsp baking powder

.5 cup Splenda
1 cup egg beaters (equiv. to 4 large eggs)
1 cup (2 sticks) I can't believe it's not butter light, melted

4oz green chilis
1.5 cans cream corn
.5 cup green peppers (bell peppers), diced
.5 cup onions, diced
1 cup Kraft Mexican Style 4 Cheese Blend (2% Milk)

Here is how you make Steph2003's Moist Mexican Cornbread (Light Version):

Makes 20 servings, using a 9x13 panHeat oven to 300.Mix cornmeal, flour, salt, and baking powder together until thoroughly blended.In separate bowl beat butter, sugar, and eggs. When blended add chilis, corn, green pepper, onion, and cheese. Mix well, then combine with dry mixture. Once everything is stirred together, pour into baking dish, and bake for 1 hour. *Note I added about 30 more minutes baking time the last time I made it so it wouldn't be as crumbly. Just bake according to your preference. Number of Servings: 20Number of Servings: 20Recipe submitted by SparkPeople user STEPH2003.

The nutritional information for Steph2003's Moist Mexican Cornbread (Light Version) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 136.8

• Total Fat: 5.7 g
• Cholesterol: 3.0 mg
• Sodium: 397.8 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 1.3 g
• Protein: 4.3 g

Steph2003's Moist Mexican Cornbread (Light Version) is Mexican cuisine.