Mexican Corn Bread
1 8.5-ounce can cream-style corn
1 cup yellow corn meal
1 teaspoon salt
½ teaspoons baking soda
¾ cup fat-free milk
¼ cup melted margarine
½ cup grated sharp cheddar cheese
1 4-ounce can mild diced chilies
Heat oven to 400°F.
Spray a 9-inch baking pan with non-stick spray.
Pour in pan and bake for 25 minutes until toothpick in center comes out clean.
Flavors of Fiesta
by University of Illinois Extension
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