Chile corn bread
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Cream of Wheat |
| ⅔ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1½ | teaspoon | Chili powder |
| ¾ | cup | Egg substitute |
| ½ | cup | Skim milk |
| 3 | tablespoons | Honey |
| 1 | tablespoon | Margarine, melted |
| 1 | cup | Frozen or canned corn |
| ¼ | cup | Minced green onion |
| 2 | tablespoons | Diced green chilies |
| 1 | tablespoon | Diced pimiento |
| ½ | cup | Reduced-fat cheddar cheese, shredded |
Directions
In large bowl, combine cereal, flour, baking powder and chili powder.
Combine egg product, milk, honey and margarine until smooth; stir into flour mixture until moistened. Stir in corn, green onions, chilies, pimiento and cheese.
Spread mixture into 9x9x2-inch baking pan which has been greased and sprinkled with additional cereal. Bake at 350° for 35-40 minutes or until light golden brown. Cut into squares to serve.
Recipe by: Cream of Wheat Kitchen Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@...> on May 13, 1997