Chile cornbread - sunset

Yield: 8 Servings

Measure Ingredient
1 cup Yellow cornmeal
1 cup Flour, all-purpose
4 teaspoons Baking powder
¼ teaspoon Salt
1 large Egg
2 larges Egg whites
1 cup Buttermilk -- * see note
3 tablespoons Honey
2 tablespoons Butter -- melted
7 ounces Green chiles -- diced

1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened.

2. Spread batter in an 8 inch square nonstick (or greased regular) baking pan. Bake in a 375 degree oven until bread pulls away from the sides of the pan and a wooden toothpick inserted in the center comes out clean (about 30 minutes).

Recipe By : Sunset Low-Fat Mexican Cookbook

Similar recipes