Ingredients
- Filling:
12 ounces cooked chicken breast, diced
1 bell pepper, diced
1 cup frozen corn
1 cup black beans, drained and rinsed
1 1/2 cups diced tomatoes
2 tablespoons diced jalapeno
1 teaspoon chili powder
1 teaspoon ground cumin
Cornbread:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon chili powder
pinch cayenne pepper
2 tablespoons diced jalapeno
1/2 cup frozen corn
1/4 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup egg substitute
1 1/4 cup low-fat buttermilk
Description
This Is A Makeover Of A Dish I Often See At Potlucks And Church Suppers. Usually Made With Loads Of Cheese And Ground Beef, I Made Some Easy Swaps To Cut The Fat But Keep The Flavor.
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