Vegetarian

Mexicali Cornbread Squares takes 15 minutes to prepare.

Mexicali Cornbread Squares takes 15 minutes to cook.

Mexicali Cornbread Squares makes 4 servings.

The ingredients for Mexicali Cornbread Squares are:

For the Cornbread:
1/2 cup yellow corn meal
1/2 cup all purpose flour
1/8 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup nonfat milk
2 Tbsp. canola oil
1 large egg, slightly beaten

For the toppings:
1 can fat free refried beans
1 Tbsp. taco seasoning
1 small can sliced black olives
1 medium bell pepper, chopped
2 roma tomatoes, chopped
3 green onions, diced
1/2 cup reduced fat cheddar cheese
8 Tbsp. fat free sour cream

Here is how you make Mexicali Cornbread Squares:

For the cornbread:1. Preheat oven to 400F. Grease 8" square baking pan.2.Combine dry ingredients in medium bowl. Add wet ingredients and stir just until combined. Pour into prepared pan.3. Bake at 400F for 12-15 minutes or until wooden toothpick inserted in center comes out clean.For the toppings:1. Combine refried beans and taco seasoning and heat in small saucepan. 2. Saute bell peppers till slightly tender. Add the tomatoes and onions and saute 1 more minute. 3. Spread bean mixture on top of corn bread. Sprinkle with sauted vegtables. Top with cheese and olives. 4. Cut into 4 squares. Top each square with 2 Tbsp. sour cream. Serve warm.Serving Size: Makes 4 squaresNumber of Servings: 4Recipe submitted by SparkPeople user CMYANG.

The nutritional information for Mexicali Cornbread Squares is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 320.2

• Total Fat: 10.0 g
• Cholesterol: 16.4 mg
• Sodium: 1,184.1 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 6.5 g
• Protein: 13.6 g