Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Mexi-Filled Corn Bread
Liven up traditional cornbread with chopped green chilies, Mexican cheese and crunchy corn.

Preparation: 15 minutes  
Time-To-Table: 40 minutes  
Serving Size: 14

Ingredients:

  • 1 1/4 cup cornmeal
  • 1 cup all-purpose flour
  • 3/4 cup Crystal Farms® Shredded Mexican 3 Cheese*
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/3 cup butter or margarine, melted
  • 1/4 cup (2 oz.) Better'n Eggs®
  • 11 ounces (1 can) corn niblets, well drained
  • 4 ounces (1 can) chopped green chilies
Better'n Eggs
Substitutions:

* Mozzarella or Monterey Jack cheese if desired

Instructions:
    1. Heat oven to 350°F. Combine cornmeal, flour, cheese, sugar, baking powder and salt in large bowl; mix well. Add milk, melted butter and Better'n Eggs. Stir just until moistened. Add corn and green chilies; stir just until mixed.

    2. Spread into greased 9-inch square baking pan. Bake for 25 to 30 minutes or until edges are lightly browned and toothpick inserted in center comes out clean.


Nutrition Facts:
Calories: 162, Fat: 6 g, Cholesterol: 17 mg, Sodium: 254 mg, Carbohydrate: 23 g, Dietary Fiber: 1 g, Protein: 4 g, Calcium: 103 mg
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