Quilt-Topped Corn Bread

Name: Quilt-Topped Corn Bread
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Southern
Ingredients: 397 grams can cream-style corn; 482 grams packages each) corn bread/muffin mix; 1 egg, lightly beaten; 60 milliliters egg substitute; 227 grams cans each) whole green chilies; 113 grams cup shredded reduced-fat cheddar cheese; 312 grams can Mexicorn, drained; 1 large sweet red pepper; 158 milliliters water

Quilt-Topped Corn Bread might be just the Southern recipe you are searching for. One serving contains 186 calories, 6g of protein, and 5g of fat. This recipe serves 16. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires water, corn bread/muffin mix, mexicorn, and chilies. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, take a look at these similar recipes: Corn Bread-Topped Frijoles, Corn Bread Topped Frijoles, and Corn Bread-Topped Salmon.

Instructions

Coat two 9-in. round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry.

Ingredients you will need

Cooking Spray

Green Chili Pepper

Equipment you will use

Baking Pan

Place six chili halves skin side down in a star burst pattern in each pan.

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Chili Pepper

Equipment you will use

Frying Pan

Cut red pepper into twelve 1/4-in. slices and two 1-in. circles.

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Red Pepper

Place slices between the chilies and circles in the center.

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Chili Pepper

Place corn bread mix in a large bowl.

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Cornbread Mix

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Bowl

Combine the cream-style corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened.

Ingredients you will need

Creamed Corn

Cornbread Mix

Egg Substitute

Mexicorn

Cheese

Water

Egg

Pour into prepared pans.

Bake at 425° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates.

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Toothpicks

Oven

Equipment

Ingredients

Servings:

397grams

can cream-style corn 482grams

packages each) corn bread/muffin mix 1

egg, lightly beaten 60milliliters

egg substitute 227grams

cans each) whole green chilies 113grams

cup shredded reduced-fat cheddar cheese 312grams

can Mexicorn, drained 1large

sweet red pepper 158milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Cornbread works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Cupcake Vineyards Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.