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Quilt-Topped Corn Bread

 Quilt-Topped Corn Bread
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
16 ServingsPrep: 20 min. Bake: 30 min.

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

Directions

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 wedge equals 187 calories,

2 of 2

Quilt-Topped Corn Bread (continued)

Nutritional Facts: 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.