Chile cheese cornbread
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Yellow cornmeal |
| 1 | cup | All-purpose flour |
| 1 | tablespoon | (plus 1 tsp.) Baking powder |
| ¼ | teaspoon | Salt |
| ¼ | cup | Nonfat dry milk powder |
| 1 | tablespoon | Sugar |
| 1 | cup | Water |
| ½ | cup | Frozen egg substitute, thawd |
| 2 | tablespoons | Vegetable oil |
| ¾ | cup | (3 oz.) HEALTHY CHOICE Fat Free Cheddar Shreds |
| 1 | can | (4 oz.) Chopped green chiles drained |
| x | Vegetable cooking spray | |
Directions
SHARED BY IRIS GRAYSON
Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Cobmine water, egg substitute and oil; add to dry ingredients, stirring just until moistened. Stir in cheese and green chiles, pour batter into an 8-inch square baking dish coated with cooking spray. Bake at 375 degrees for 30 minutes or until golden.
Yield: 16 servings (18% calories from fat).
PER SERVING: calories 95; fat 2.4g; carb 15.3g; protein 4.6g; chol 2mg; sodium 244 mg.
From: Healthy Choices "CHOICES FOR LIVING HAPPIER AND HEALTHIER," Winter 1996.
Submitted By IRIS GRAYSON On 01-01-96