Sandy Valley Ranch Cowboy Corn Bread
Sandy Valley Ranch Cowboy Corn Bread
- Level: Easy
- Yield: About 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 199
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 37
- Sodium
- 318
- Total: 35 min
- Active: 5 min
- Level: Easy
- Yield: About 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 199
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 37
- Sodium
- 318
- Total: 35 min
- Active: 5 min
Ingredients
3/4 cup finely shredded taco cheese
2/3 cup milk
1/2 cup finely chopped red bell pepper
2 tablespoons granulated bacon
Two 8.5-ounce boxes corn bread muffin mix
2 eggs
All-purpose flour, for dusting
Directions
- Preheat the oven to 350 degrees F.
- Mix together the cheese, milk, bell peppers, bacon, corn bread muffin mix and eggs in a bowl. Pour into a floured baking dish and bake for 30 minutes.
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