INGREDIENTS
- PAM® Original No-Stick Cooking Spray
- 1 pkg (8.5 oz each) corn muffin mix
- 1/4 cup Egg Beaters® Original
- 1/3 cup reduced fat (2%) milk
- 3/4 cup frozen whole kernel corn, divided
- 1/2 pound ground chuck beef (80% lean)
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 can (8 oz each) Ro*Tel® Original Tomato & Green Chili Sauce
- 1/2 teaspoon ground cumin
- 1 cup shredded reduced fat Mexican cheese blend
DIRECTIONS
- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together cornbread mix, Egg Beaters, milk and half of corn in bowl. Pour into prepared dish.
- Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Pour mixture over top of cornbread batter. Top with cheese.
- Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
COOK'S TIPS
One fresh egg may be used in place of 1/4 cup Egg Beaters.
NUTRITION INFORMATION
Calories: 331 Serving Size: 6 servings (1/6th recipe each)
