Directions:
- In a large skillet, sauté the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender.
- Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat; add beans, corn, tomatoes and chilies.
- Spoon into an ungreased 13x9x2-inch baking dish.
- Separate cornbread twists; make a lattice crust over filling.
- Bake, uncovered, at 350°F for 20-25 minutes or until cornbread is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.75 Kcal (393 kJ) | ||
| Calories from fat | 31.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 9.96mg | 3% | |
| Sodium | 82.25mg | 3% | |
| Potassium | 272.81mg | 6% | |
| Total Carbs | 13.23g | 4% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 101.88 Kcal (427 kJ) | ||
| Calories from fat | 34.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 5% | |
|---|---|---|---|
| Cholesterol | 10.82mg | 3% | |
| Sodium | 89.39mg | 3% | |
| Potassium | 296.48mg | 6% | |
| Total Carbs | 14.38g | 4% | |
| Sugars | 4.01g | 15% | |
| Dietary Fiber | 3.01g | 11% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 12.8mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 58.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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