Preheat oven to 375 degrees. Lightly coat a 3-quart rectangular baking pan with cooking spray; set aside.
In a medium bowl, beat cream cheese, butter, cornstarch, and pepper with an electric mixer on medium speed until smooth. Beat in eggs and milk until combined. Stir in bacon and tomatoes; set aside.
In a large bowl, prepare corn muffin mixes according to package instructions. Spread about 2/3 of the batter into pan. Pour cream cheese mixture evenly over batter. Drop the remaining batter in small mounds over cream cheese mixture.
Bake, uncovered, for 35 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 15 minutes before serving. Serve warm.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 170 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 205.9mg||63 %|
|Sodium 647.1mg||22 %|
|Potassium 181.8mg||5 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 27.5g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 332
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