Cheesy Mexican Cornbread

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Corn

  Sweet, yellow, raw

  1 ½ cup or 218g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  ½ small or 35g

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  4 tsp or 18g

• Salt

  Table

  ½ tsp or 3g

• Margarine - cup

  ½ cup or 50g

• Sugar

  White, granulated sugar

  ⅔ cup or 133g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Corn

  Sweet, yellow, canned, cream style, no salt added

  425g

• Peppers

  Hot chile, sun-dried

  1 tbsp or 2g

• Cheddar or colby cheese

  Low fat

  2 cup, diced or 264g

Directions

1. Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a medium pan, saute fresh corn, bell pepper and onion in olive oil for 5-7 minutes until tender. In a medium bowl, stir together flour, cornmeal, baking powder and salt. Set aside. In a large bowl, beat together butter and sugar. Add in eggs one at a time, beating well after each addition. Stir in cream-style corn, green chiles, Mexican cheese and bell pepper/onion/corn mixture. Add dry mixture to wet mixture and stir until smooth. Pour batter into prepared pan. Bake for 1 hour or until a toothpick inserted into center of the pan comes out clean. Let cool slightly before cutting and serving.

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