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Mexican Cornbread Casserole

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Ingredients

Adjust Servings:
4 tablespoons butter, melted
4 eggs, beaten
1 cup yellow cornmeal
8 ounces shredded cheddar cheese
1 (15 ounce) can unsweetened corn kernels (with 1/2 cup of their liquid)
1 (15 ounce) can white kidney beans, drained (cannellini beans)
2 cups low-fat sour cream
1 tablespoon sugar (optional)
1/2 teaspoon salt
1 cup salsa

Nutritional information

215.9
Calories
100 g
Calories From Fat
11.2 g
Total Fat
6.1 g
Saturated Fat
87.9 mg
Cholesterol
409.9 mg
Sodium
23.5 g
Carbs
3.8 g
Dietary Fiber
1.5 g
Sugars
7.4 g
Protein
184g
Serving Size

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Mexican Cornbread Casserole

Features:
    Cuisine:

    In 'The Six O'Clock Scramble' by Aviva Goldfarb

    • 95 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Mexican Cornbread Casserole, In ‘The Six O’Clock Scramble’ by Aviva Goldfarb, In ‘The Six O’Clock Scramble’ by Aviva Goldfarb


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    Steps

    1
    Done

    Preheat Oven to 350; Spray a 13 X 9 Inch Baking Dish With Cooking Spray.

    2
    Done

    in a Bowl, Mix Together All the Ingredients; Put Mixture in the Baking Dish.

    3
    Done

    Bake, Uncovered, Until It Is Firm and Lightly Browned, About 1 Hour.

    4
    Done

    Cut Into Squares and Serve.

    5
    Done

    *can Add 1 Cup Chopped Cooked Ham, Sausage, or Vegetarian "ground Meat".

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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