Chile cheese cornbread

Yield: 16 servings

Measure 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
\N x Vegetable cooking spray

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

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