Mexicorn Spoon Bread

Name: Mexicorn Spoon Bread
Prep time: 10 min
Cook time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup margarine or butter; 1 (11 oz.) can nacho cheese soup; 1 (8 oz.) carton plain yogurt; 3/4 cup cornmeal; 2 teaspoons baking powder; 2 (11 oz.) cans Green Giant Mexicorn whole kernel corn with red/green peppers, drained; 2 eggs

Vegetarian Dairy

Prep: 10 min Cook: 55 min Serves: 8 Cuisine: American

Creamy, cheesy Mexicorn spoon bread combines tender corn and peppers with a moist, flavorful batter, perfect for family dinners, potlucks, or comfort food cravings.

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Ingredients

1/2 cup margarine or butter ⓘ
1 (11 oz.) can nacho cheese soup ⓘ
1 (8 oz.) carton plain yogurt ⓘ
3/4 cup cornmeal ⓘ
2 teaspoons baking powder
2 (11 oz.) cans Green Giant Mexicorn whole kernel corn with red/green peppers, drained ⓘ
2 eggs ⓘ

Instructions

Heat oven to 350°F.
In a 10-inch skillet or 3-quart casserole, combine melted margarine or butter, nacho cheese soup, and yogurt; blend until smooth.
Stir in cornmeal, baking powder, drained Mexicorn, and eggs; blend well.
Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean.

Nutrition & Diet Analysis (per serving)

433 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 5.8g 12% DV

Total Fat 23.2g 30% DV

Carbs 55.3g 20% DV

Fiber 2.9g 10% DV

Sugar 5.5g 11% DV

Electrolytes

Sodium 2921mg 100% DV

Potassium 412.5mg 9% DV

Cholesterol 64.8mg 22% DV

Vitamins & Minerals

Vitamin A 30.5mcg 3% DV

Vitamin C 60.7mg 67% DV

Calcium 1554.5mg 100% DV

Iron 4.4mg 24% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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