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.