Directions:
- In a large skillet, saute 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 13-in. x 9-in. baking dish. Separate corn bread twists; weave a lattice crust over filling.
- Bake, uncovered, at 350° for 20-25 minutes or until corn bread is golden brown. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.93 Kcal (674 kJ) | ||
| Calories from fat | 35.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 7.94mg | 3% | |
| Sodium | 64.64mg | 3% | |
| Potassium | 311.41mg | 7% | |
| Total Carbs | 28.39g | 9% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 122.06 Kcal (511 kJ) | ||
| Calories from fat | 27.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 6% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 3% | |
| Sodium | 49.03mg | 3% | |
| Potassium | 236.2mg | 7% | |
| Total Carbs | 21.53g | 9% | |
| Sugars | 6.39g | 34% | |
| Dietary Fiber | 3.21g | 17% | |
| Protein | 2.96g | 8% | |
| Vitamin C | 8.9mg | 20% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.1mg | 8% | |
| Calcium | 47.6mg | 6% | |
* 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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