- SERVING SIZE
- 1 square
- COOK TIME
- 50 Min
Mexican Corn Bread is a welcome change from the normal side serving of bread, so go ahead and spice things up a little. A small portion of this won't damage your diabetes diet as long as it's served with a well-balanced meal of lean protein and lots of vegetables!
What You'll Need:
cup self-rising cornmeal
1 (8-3/4-ounce) can cream-style corn
3 scallions, thinly sliced
cup chopped red bell pepper
cup shredded Mexican cheese blend, divided
1 cup reduced-fat sour cream
cup vegetable oil
What To Do:
- Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray.
- In a large bowl, combine all the ingredients except 1/4 cup cheese; mix well, then pour into the baking dish and sprinkle with the reserved 1/4 cup cheese.
- Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut into squares and serve warm.
Nutritional InformationShow More
Servings Per Recipe: 9
Calories from Fat
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