Chile Corn Spoon Bread - cooking recipe

Ingredients

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

Preparation

In large saucepan over medium-high heat, heat water and milk almost to a boil.
Remove from heat.
Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder and black pepper until smooth.
Blend in remaining ingredients.
Spoon into lightly greased 2-quart souffle or baking dish.
Bake at 375\u00b0 for 35 to 40 minutes or until puffed
and golden brown.
Let stand 10 minutes before serving.