Chile Corn Spoon Bread

• 2 c. water
• 1 1/2 c. skim milk
• 2 c. yellow cornmeal
• 1/4 c. sugar
• 2 tsp. baking powder
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 (8 oz.) carton Egg Beaters real egg product
• 1 c. canned or frozen corn
• 1 (4 oz.) can diced green chilies, drained
• 1 c. shredded reduced-fat Cheddar

1. In large saucepan over medium-high heat, heat water and milk almost to a boil.
2. Remove from heat.
3. Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder and black pepper until smooth.
4. Blend in remaining ingredients.
5. Spoon into lightly greased 2-quart souffle or baking dish.
6. Bake at 375u0b0 for 35 to 40 minutes or until puffed
7. and golden brown.
8. Let stand 10 minutes before serving.

water, milk, yellow cornmeal, sugar, baking powder, garlic powder, ground black pepper, egg beaters, corn, green chilies, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379460 (may not work)