Recipe from
Nutritional Information
Calcium
272 mg
Calories
423
Caloriesfromfat
0 %
Carbohydrate
50 g
Cholesterol
85 mg
Fat
19 g
Fiber
5 g
Iron
2 mg
Protein
15 mg
Satfat
8 g
Sodium
948 mg
Ingredients
2
8 1/2-ounce boxes corn-bread mix
2
eggs, lightly beaten
2/3 cup
low-fat milk
8 ounces
sharp cheddar, shredded (about 2 cups)
2
7-ounce cans corn, drained
2
jalapeño peppers, seeded and minced
Preparation
Heat oven to 400° F. Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray. Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the cheddar, corn, and jalapeños. Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.
Note:
May 2001
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