Corn Meal Squares with Corn & Bacon

By lorik

Makes 12 servings (12 squares)
Total time: 30 minutes + cooling

Ingredients

• 3 1/2 cups low-sodium chicken broth
• 1 1/2 cups yellow cornmeal
• Salt to taste
• 4 strips thick-sliced bacon, diced, cooked
• 3/4 cup fresh or frozen corn kernels
• 1/2 cup shredded pepper Jack cheese
• 3/4 cup minced scallions
• 2 Tbsp. minced chipotle in adobo sauce
• Sour cream
• Sliced scallion greens

Details

Adapted from cuisineathome.com

Preparation

Step 1

Coat an 8-inch-square baking dish with nonstick spray.

Boil broth in a large saucepan. Reduce heat to medium-low; gradually
whisk in cornmeal. Cook cornmeal until thickened, whisking constantly, 4–5 minutes; season with salt. Stir in bacon, corn, pepper Jack, minced scallions, and chipotle. Pour mixture into prepared dish, smooth the
top, and let cool completely.

To serve, cut cornmeal into 12 squares and top each with sour cream and sliced scallions.

Per serving: 120 cal; 4g total fat (2g sat); 8mg chol; 170mg sodium; 18g carb; 2g fiber