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Recipe Summary

prep:
15 mins
roast:
1 hr 20 mins
Servings:
10
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Ingredients

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Directions

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  • Heat oven to 400 degrees F. Prepare cornbread mix per package directions.

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  • Bake at 400 degrees F for 20 minutes or until toothpick inserted in center comes out clean.

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  • Cool completely on wire rack.

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  • Reduce oven heat to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.

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  • Cut cornbread into 1/2-inch cubes (10 cups). Place in bowl with 1 can (11 oz) Mexicorn, drained, 6 thinly sliced scallions, 2 cups low-sodium chicken broth, 1 cup shredded pepper Jack cheese, 1 tbsp dried oregano and 3/4 tsp cumin; stir until blended.

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  • Pour mixture into dish; bake at 350 degrees F for 50 minutes. Top with 1/4 cup shredded pepper Jack cheese; bake 10 minutes.

Nutrition Facts

314 calories; total fat 12g; saturated fat 6g; cholesterol 61mg; sodium 735mg; carbohydrates 43g; fiber 1g; protein 9g.

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