Vegetable Corn Bread Bake
|Garlic||2 Teaspoon, minced|
|Fat free milk||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Instant potato flakes||1⁄4 Cup (4 tbs)|
|Shredded low fat sharp cheddar cheese||1 1⁄3 Ounce, divided (1/3 Cup)|
|Diced potatoes with onion||1 1⁄2 Cup (24 tbs), refrigerated (Such As Simply Potatoes)|
|Frozen broccoli cauliflower and carrot||16 Ounce, thawed (1 Package)|
|Frozen whole-kernel corn||1 1⁄2 Cup (24 tbs), thawed and divided|
|Corn muffin mix||8 1⁄2 Ounce (1 Package)|
|Hot sauce||1⁄4 Teaspoon|
|Jalapeno pepper||1 , seeded and finely chopped|
1. Preheat oven to 400°.
2. Coat a small saucepan with cooking spray, place over medium heat until hot. Add garlic, saute 1 minute. Add milk, salt, and pepper, bring to a boil. Reduce heat,- simmer 5 minutes. Gradually add potato flakes to milk mixture, stirring constantly. Remove from heat, stir in 3 tablespoons cheese. Cool slightly.
3. Place diced potatoes with onion, broccoli, cauliflower, and carrots, and 1 cup corn in an 8-inch square baking dish coated with cooking spray. Pour milk mixture over vegetables,- stir gently. Cover and bake at 400° for 25 minutes.
4. Prepare corn muffin mix according to package directions. Stir in remaining Cheddar cheese, remaining corn, hot sauce, and chopped jalapeno pepper. Remove casserole from oven, and spread batter evenly over vegetable mixture.
5. Return to oven, bake, uncovered, 30 minutes or until top is golden.