Quilt-Topped Cornbread

Name: Quilt-Topped Cornbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings.
Cuisine: Mexican Bread Recipes, Mexican Recipes, Mexican Vegetarian Recipes
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 egg, lightly beaten; 1/4 cup 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 egg, lightly beaten
1/4 cup 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.