Quilt-Topped Cornbread

Name: Quilt-Topped Cornbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings.
Ingredients: 2 cans (4 ounces each) whole green chiles; 1 large sweet red pepper; 2 packages (8-1/2 ounces each) cornbread/muffin mix; 1 can (14-3/4 ounces) cream-style corn; 1 can (11 ounces) Mexicorn, drained; 1 cup shredded reduced-fat cheddar cheese; 2/3 cup water; 1 large Eggland's Best egg, lightly beaten; 1/4 cup Eggland's Best egg substitute

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

Ingredients

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

Directions

Coat two 9-in. round baking pans with cooking spray. Slice green chiles in half lengthwise; pat dry. Place six chile 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 chiles and circles in the center.
Place cornbread mix in a large bowl. Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into cornbread mix just until moistened. Pour into prepared pans.
Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto serving plates.

Nutrition Facts

1 each: 187 calories, 5g fat (2g saturated fat), 25mg cholesterol, 503mg sodium, 31g carbohydrate (9g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Pretty Peppers Upside-Down Cornbread in Light & Tasty August/September 2005