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Cheesy Mexican Cornbread

yield: 36 total time: 70 minutes
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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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