Mexican Corn Bread

SERVES: 16

SERVING SIZE: 1 (2-inch) square

COOK TIME: 50 Min

Mexican Corn Bread is a welcome change from the normal side serving of bread, so go ahead and spice things up a little. A small portion of this won't damage your diabetes diet as long as it's served with a well-balanced meal of lean protein and lots of vegetables!

What You'll Need

1 1/2 cup self-rising cornmeal
1 (8-3/4-ounce) can cream-style corn
3 scallions, thinly sliced
1/4 cup chopped red bell pepper
3/4 cup shredded Mexican cheese blend, divided
1 cup reduced-fat sour cream
1/2 cup vegetable oil
2 eggs

What to Do

Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray.
In a large bowl, combine all the ingredients except 1/4 cup cheese; mix well, then pour into the baking dish and sprinkle with the reserved 1/4 cup cheese.
Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut into squares and serve warm.

Notes

Nutritional InformationShow More

Servings Per Recipe: 16

Amount Per Serving % Daily Value *
Calories 172
Calories from Fat 93
Total Fat 10g 16 %
Saturated Fat 2.6g 13 %
Trans Fat 0.0g 0 %
Protein 3.9g 8 %

Amount Per Serving % Daily Value *
Cholesterol 29mg 10 %
Sodium 72mg 3 %
Total Carbohydrates 16g 5 %
Dietary Fiber 1.3g 5 %
Sugars 0.7g 0 %

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bkayzu1 0904636

Mar 31, 2015

Could you rework this recipe using a corn bread mix, instead of starting with the cornmeal? What amts of cheese and corn would you use when making with a mix? Thanks for the help.

Test Kitchen Team

Mar 31, 2015

Yes, you could use a corn bread mix instead of cornmeal. The amount of cheese and corn would not change, but you do need to follow the ingredients on the box for the cornbread mix. You will also not need the oil and eggs called for in our recipe. Of course, by using a corn bread mix the nutritional values will be different too. We hope you enjoy this bread!