Mexican Corn Bake Recipe
Mexican Corn Bake
3/4 cup Bisquick reduced fat baking mix
2/3 cup Carnation Non fat dry milk powder
1 egg or equivalent in egg substitute (I use 1/2 C Egg Beaters)
1 cup (one 8 oz can) cream style corn
1/2 cup chunky salsa (mild, medium, or hot – I like Pace Chunky Salsa)
1 cup frozen whole kernel corn
1/2 cup canned, chopped green chilies (optional and I have never added them)
2/3 cup (2 1/2 oz) shredded kraft reduced fat cheddar cheese (I usually use Kraft Free Shredded Cheddar Cheese)
Preheat oven to 350 degrees.
Spray an 8 x 8 baking dish with olive oil flavored cooking spray (I usually just use original PAM)
In a large bowl combine dry baking mix and dry milk powder. Mix well to combine.
Add egg, cream style corn and salsa. Mix well to combine.
Stir in frozen corn and chilies (if you are going to use them).
Pour mixture into prepared baking dish. Evenly sprinkle cheddar cheese over the top.
Bake for 40-45 minutes.
Place baking dish on a wire rack and let sit for 5 minutes (I let it sit for 5 minutes, but have never sat it on a wire rack).
Divide into 8 servings.
Each serving equals:
134 calories, 2gm fat, 7gm protein, 22gm carbohydrate, 438gm sodium, 175mg calcium, 2gm fiber.
WW points: 2 (4.5 pts for two servings)