Quilt-Topped Corn Bread Recipe
Quilt-Topped Corn Bread Recipe photo by Taste of Home

Quilt-Topped Corn Bread Recipe

Publisher Photo
This recipe relies on peppers and chilies to dress up two rounds of corn bread. We like to serve slices alongside salsa and light sour cream -Robyn Oro of Raytown, Missouri
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 16 servings

Ingredients

  • 2 cans (4 ounces each) whole green chilies
  • 1 large sweet red pepper
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 2/3 cup water
  • 1 egg, lightly beaten
  • 1/4 cup egg substitute

Nutritional Facts

1 wedge equals 187 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 503 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Directions

  1. Coat two 9-in. round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a star burst pattern in each pan. Cut red pepper into twelve 1/4-in. slices and two 1-in. circles. Place slices between the chilies and circles in the center.
  2. Place corn bread mix in a large bowl. Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.
  3. Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates. Yield: 16 servings.
Originally published as Quilt-Topped Corn Bread in Light & Tasty August/September 2005, p35

Nutritional Facts

1 wedge equals 187 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 503 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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