Recipe Wednesday - Mexican Corn Bread

OK, I promised a special recipe tonight. I have a really yummy recipe that I want to share, but it's actually the combination of 2 other recipes that I put together. The recipe is for what I call Mexican Pizza Sandwich. But, both recipes that I created it from are great recipes unto themselves. So, I've decided to have a 3-part series! First up will be a recipe for Low Carb Mexican Corn Bread. Next week, I will give the recipe for Mama's Pizza Sandwich. Finally, in the third week I will put them together for Mexican Pizza Sandwich (complete with picture, I hope!)

The recipe for Low Carb Mexican Corn Bread is adapted from Suzanne Somers' Somersize Recipe Contest Cookbook, Volume 2.

Mexican Corn Bread

8 oz cream cheese, softened (reduced fat or full fat)
4 eggs, room temperature
1 cup pork rinds, crushed
1/2 tsp baking powder
1/2 cup reduced fat shredded Mexican blend cheese
1/2 cup reduced fat shredded sharp cheddar cheese
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
4 oz can diced green chilies

1. Preheat oven to 425 degrees. Lightly spray a 9 x 13 glass baking dish.

2. Place the cream cheese in a food processor. Start it running and add the eggs one at a time. Stop the processor and add the pork rinds, baking powder, cheeses, spices and green chilies. Pulse to blend until smooth, scraping down the sides if necessary.

3. Pour into prepared pan and bake for about 20 minutes. Watch carefully the last few minutes.

This is great with chicken breast, served with salsa, or maybe guacamole if you like that sort of thing. (I don't like guacamole!) You could use all Mexican blend cheese, or all Sharp cheddar, if you don't want to buy 2 kinds of cheese. This could easily be changed up by adding different cheeses and spices.