Cheesy Mexican Cornbread
yield: 36
total time: 70 minutes
Ingredients
- 1 tablespoon olive oil
- 2 ears fresh corn corn removed from cobs, approximately 1½ cups corn
- 1 red bell pepper chopped
- 1/2 small onion chopped
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 2/3 cup sugar
- 4 eggs
- 15 ounces cream style corn
- 4 ounces chile peppers chopped green, drained
- 2 cups shredded cheese KRAFT Mexican blend
Nutrition
- Calories : 120 calories
- Carbohydrate : 13 grams
- Cholesterol : 40 milligrams
- Fat : 6 grams
- Protein : 4 grams
- SaturatedFat : 3 grams
- Sodium : 200 milligrams
- Sugar : 4 grams
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