Fiesta Spoon Bread

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Ingredients

1 can (16 ounce) cream style corn
1 cup yellow corn meal
1/3 cup melted light margarine
3/4 cup Roberts Skim Milk
2 lightly beaten eggs
1/2 teaspoon baking soda
1 can(4 ounce) green mild chili peppers, drained and chopped
1/4 teaspoon salt
1 1/2 cup grated low-fat cheddar cheese

Preparation

Preheat oven to 350 degrees. Mix corn and melted margarine. Add corn meal, milk, eggs and baking soda. Put half of this batter into a greased casserole pan. Top with half of the chopped chili peppers, cheese and salt. Pour the rest of the batter over that and top with remaining chili/pepper/cheese combination. Bake for about 25 minutes or until the corn meal is set.

Recipe Contributed By: Mary Ann K. - Lawrence, KS