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Cornbread: Mexicali Cornbread Squares




Source of Recipe


Pampered Chef


List of Ingredients




1 pkg (8.5 oz) corn muffin mix (plus ingredients to make muffins listed on the box)
1 egg
1 can (16 oz) fat-free refried beans
1 T. Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 can (3.25 oz) pitted ripe olives, drained & chop
1/2 cup diced green bell pepper
2-3 plum tomatoes, sliced
1/2 cup (2 oz) shredded cheddar cheese
1 container (8 oz) sour cream
Snipped fresh cilantro or parsley (opt)


Recipe



Preheat oven to 350F. Lightly spray Rectangular Baker with nonstick cooking spray. Prepare muffin mix according to package directions, adding additional egg. Pour batter into baker, spreading evenly. Bake 12-15 min. or until Cake Tester inserted in center comes out clean. Remove from oven; cool completely. In Classic Batter Bowl, combine refried beans, seasoning mix and garlic pressed with Garlic Press; mix well. Spread bean mixture over cornbread using Large Spreader. Chop olives using Food Chopper. Sprinkle olives and bell pepper over bean mixture. Arrange tomato slices evenly over toppings. Grate cheese over tomatoes using Deluxe Cheese Grater. Attach open star tip to Easy Accent Decorator; fill with sour cream. Pipe one rosette onto each tomato slice; sprinkle with cilantro. Cut into squares. Yield: 15 servings


per serving: (1 sq): Cal. 210, Fat 9 g, Sat Fat 4 g, Chol. 30 mg, Carb. 28 g, Pro. 6 g, Sod. 550 mg, Fib. 4 g


Cooks Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. This recipe can also be prepared in the Stoneware Bar Pan, if desired.