Makes
8 servings
Prep Time: 5 minutes
Bake Time: 20 minutes
Ingredients:
- nonstick cooking spray
- 1 package corn muffin
mix, plus ingredients to
make mix
- 1 small onion, thinly
sliced
- 1/2 cup red pepper,
thinly sliced
- 1/2 cup green pepper,
thinly sliced
- 1 teaspoon oregano
- 1 1/2 cup reduced-fat
mild Cheddar cheese,
shredded and divided
Directions:
Preheat oven to 400 degrees
Fahrenheit. Prepare corn muffin
mix batter as directed on
package. Spray 8-inch square or
round pan with nonstick cooking
spray. Pour batter into pan.
Bake 15 minutes, or until
lightly browned. Do not remove
cornbread from pan.
While bread is baking, heat
skillet with nonstick cooking
spray. Add onions and peppers;
sauté until soft. Stir in
oregano; set aside.
Sprinkle 1 cup of the cheese
over baked bread; top with
vegetable mixture and remaining
1/2 cup cheese. Bake 5 minutes,
or until cheese is melted. Cut
into 2-inch squares to serve.
Yield: 1 (2-inch) square,
per serving
Nutrition facts per serving:
|
Calories |
190 |
|
Total Fat |
8
g |
|
Saturated Fat |
4
g |
|
Cholesterol |
15
mg |
|
Sodium |
470 mg |
|
Calcium |
20% Daily Value |
|
Protein |
8
g (5 g dairy protein) |
|
Carbohydrates |
24
g |
|
Dietary Fiber |
2
g |
|
