Mexican Corn Bread

Name: Mexican Corn Bread
Yield: 36 servings
Ingredients: 18 ozs cornbread mix; 1 tsp Mexican seasoning; 1/2 tsp chili powder; 1/2 cup onions, chopped; 4 ozs cheddar cheese, shredded; 14 3/4 ozs creamed corn; 12 ozs light sour cream; 4 whole eggs; 3 tbsps olive oil

Adapted from Taste of Home Magazine

18 ozs cornbread mix
1 tsp Mexican seasoning
1/2 tsp chili powder
1/2 cup onions, chopped
4 ozs cheddar cheese, shredded
14 3/4 ozs creamed corn
12 ozs light sour cream
4 whole eggs
3 tbsps olive oil

Preheat oven to 350. Prepare corn stick pans and standard muffin pans with cooking spray; set aside. In a mixing bowl, combine cornbread mix, Mexican seasoning, and chili powder. Mix well. Add onions, cheddar cheese, corn, sour cream, eggs, and oil. Mix until all is moistened. Pour evenly between pans. Bake for 20 minutes, or until browned on top.

Posted: 2/20/2014

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WW Points^* : 2.42

36 servings

Nutrition Facts
Servings Per Recipe 36
Amount Per Serving
Calories 104 Calories from Fat 42 (40%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 2g	10%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 24g	8%
Sodium 208mg	9%
Potassium 8mg	3%
Total Carbohydrate12g	4%
Dietary Fiber 0.4g	2%
Sugars 3g
Protein 4g	2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.