Ingredients for Rachael Ray's Cracked Corn And Pepper Squares
- Jiffy Corn Muffin Mix
- 1 large egg
- 1/2 cup milk
- 1 cup shredded pepper jack cheese
- Frozen Corn Kernels
- 2 tablespoons chopped scallions (optional)
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How to Make Rachael Ray's Cracked Corn And Pepper Squares
- Preheat oven to 400°F (200°C).
- Grease an 8x9 inch square baking pan.
- In a medium bowl, combine 1 box (8.5 oz) corn muffin mix, 1 large egg, and 1/2 cup milk. Mix until just combined. Do not overmix.
- Stir in 1 cup shredded pepper jack cheese, 1 cup frozen corn, and 2 tablespoons chopped scallions (optional). Mix until just combined.
- Pour batter into the prepared pan and bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into squares. Serve warm with honey butter.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
22g
Fat
19g
Carbs
8g