Delicious! Make this cornbread with your favorite southwest soup recipe.
8 oz corn muffin mix
1 TB extra virgin olive oil, butter flavor
4 oz diced roasted green chilies
1 egg white
1 tsp taco seasoning
8.75 oz can corn, drained
2 oz diced pimientos, undrained
Preheat oven to 400 degrees. Combine all ingredients in medium bowl. Pour in 8×8 pan sprayed with cooking spray. Bake 25 – 30 min. or until golden brown.
Yield: 9 servings. Per serving= 140 Calories; 5g Fat (33.1% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 294mg Sodium.