Mexican Corn Bake serves 8 From: Arthritis H E Cookbook
3/4 cup Bisquick Reduced fat baking mix 2/3 cup Carnation n/f dry milk powder 1 egg or equivalent in egg substitute 1 cup (one 8 oz can) cream style corn 1/2 cup chunky salsa (mild, medium or hot) 1 cup frozen whole kernel corn 1/2 cup canned chopped green chilies, drained (optional) 2/3 cup (2 1/4 oz) shredded Kraft reduced fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with olive oil flavored cooking spray. In a large bowl, combne dry baking mix and dry milk powder. Add egg, cream style corn, and salsa. Mix well to combine. Stir in frozen corn and green chilies. Pour mixture into prepared baking dish. Evenly sprinkle Cheddar cheese over top. Bake 40 - 45 min. Place baking dish on a wire rack and let set for 5 min. Divide into 8 servings.
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