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Corny Spoon Bread

Makes: 8 to 10 servings
Prep 15 mins Cook 4 hrs  (low) Stand 30 mins
Corny Spoon Bread
Ingredients
  •  Nonstick cooking spray
  • 4  eggs, lightly beaten
  • 2 8 1/2 ounce packages  corn muffin mix
  • 1 14 3/4 ounce can  cream-style corn
  • 3/4  cup  milk
  • 3/4  cup  chopped red sweet pepper (1 medium)
  • 1 4  ounce can  diced green chile peppers
  • 1/2  cup  shredded Mexican-style four cheese blend (2 ounces)
Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray; set aside.

2. In a large bowl stir together eggs, corn muffin mix, cream-style corn, milk, sweet pepper, and chile peppers. Spoon egg mixture into the prepared slow cooker.

3. Cover and cook on low-heat setting about 4 hours or until a toothpick inserted near the center comes out clean. If possible, remove ceramic liner from cooker or turn off cooker. Sprinkle top of spoon bread with cheese. Let stand, covered, for 30 to 45 minutes before serving.

Nutrition Facts (Corny Spoon Bread)
  • Servings Per Recipe 8,
  • cal. (kcal) 360,
  • Fat, total (g) 12,
  • chol. (mg) 114,
  • sat. fat (g) 2,
  • carb. (g) 54,
  • fiber (g) 1,
  • pro. (g) 11,
  • sodium (mg) 713,
  • Percent Daily Values are based on a 2,000 calorie diet

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