80056 tex-mex corn bread

12 servings
1½ cup Yellow cornmeal
1 cup Whole wheat flour
1 teaspoon Baking soda
Egg whites
1½ cup Unsalted cream corn
2 tablespoons Chopped onion
2 tablespoons Seeded and chopped jalapeno peppers
2 tablespoons Seeded and chopped sweet red peppers
2 tablespoons Corn oil

Combine cornmeal, flour and soda in a medium-sized mixing bowl. In another bowl, mix together egg whites, corn, prepared vegetables and oil. Stir well. Add all at once to cornmeal mixture. Stir quickly just until smooth. Pour batter into a lightly oiled 9 x 13 inch baking pan. Bake in preheated 400 degree oven for 30 minutes. Remove from oven when golden brown. Cut into 3 inch squares. Serve warm.

Submitted By BARRY WEINSTEIN On 03-14-95

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