

Mexican Cornbread Casserole
-
15Minutes
Prep Time -
35Minutes
Total Time -
6Servings
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 Birds Eye® Sweet 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) Hunt's® Tomato Sauce
1/2 teaspoon ground cumin
1 cup shredded reduced fat Mexican cheese blend
Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 365 mg | 36% |
Carbohydrate | 38 g | 13% |
Cholesterol | 37 mg | 12% |
Total Fat | 13 g | 20% |
Iron | 2 mg | 11% |
Sodium | 928 mg | 39% |
Protein | 16 g | 32% |
Saturated Fat | 6 g | 30% |
Sugars | 11 g | 1% |
Dietary Fiber | 2 g | 8% |
Vitamin C | 5 mg | 8% |
Vitamin A | 659 iu | 13% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together corn muffin 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 batter. Top with cheese.
Bake 15 to 20 minutes or until edges are lightly browned and cornbread base is done.
One fresh egg may be used in place of 1/4 cup Egg Beaters.
Mexican Cornbread Casserole
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