Prepare cornbread according to package directions. In a lightly greased 9 x 13 inch baking dish, pour half of batter. In a medium bowl, combine the creamed corn and the frozen corn and pour over batter. Top with chilies and cheese. Spread remaining corn bread batter over top. Bake 30 minutes or until golden.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 86 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 11.1mg||3 %|
|Sodium 712.4mg||25 %|
|Potassium 195.3mg||5 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 38.8g|
|Protein 7.1g||10 %|
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Calories per serving: 281
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