Back 1 Cup / 250 mL Yellow Cornmeal
3/4 Cup / 180 mL All-Purpose Flour
2 teas. / 10 mL Watkins Baking Powder
1/2 teas. / 5 mL Watkins Garlic Salt
1/4 teas. / 2.5 mL Watkins Black Pepper
1/2 Cup / 125 mL Sour Cream
3 Tbsp. / 45 mL Watkins Jalapeno Mustard
2 Eggs 1/4 Cup / 60 mL Watkins Original
Grapeseed Oil
2 Cups / 5 00 mL (8 oz. / 227 g) Shredded Reduced-Fat Cheddar
Cheese
1 Can (8.5 oz. / 240 g) Cream-Style Corn
1 Can (4 oz. / 113 g) Chopped Green Chiles
1 Jar (2 oz. / 57 g) Chopped Pimento
Combine first five ingredients; set aside. Combine sour cream, mustard, eggs, and oil; add cornmeal mixture, 1-1/2 cups / 375 ml cheese, corn, chiles, and pimento. Mix well. Pour into a greased 8-inch/20-cm baking dish. Sprinkle with remaining cheese. Bake at 350ºF./ 180ºC. for 35 to 40 minutes or until bread tests done. Cut into squares and serve warm. Makes 8 servings.
Nutritional Information
Per Serving:
Calories 330, Protein 14g, Carbohydrates 31g, Sodium 760mg, Fat
15g, Saturated Fat 4g, Cholesterol 74mg, Dietary Fiber 3g
© Copyright 1999 The Rising
Stars Team
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