Chile cornbread
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ⅓ | cup | Skim milk |
| 1 | tablespoon | Sugar |
| ¾ | teaspoon | Cumin |
| 8½ | ounce | Pkg corn muffin mix |
| 7 | ounces | Can whole corn, drained |
| 4 | ounces | Can chopped green chilies, |
| Drained, rinsed and patted dry with paper towels | ||
| 1 | tablespoon | Fake bacon bits, optional |
Directions
Heat oven to 400. Line an 8" square baking pan with foil. In medium bowl, combine egg, milk, sugar, and cumin; beat well. Add muffin mix; stir just until moistened. Gently stir in corn, chilies and bacon bits. Pout into foil lined pan. Bake 20-25 minutes or until golden brown. To serve, lift cornbread from pan using foil, cut into squares and serve warm.
Per serving: 140cal., 3g pro., 24g carb., 2g fiber, 4g fat, 24mg chol., 510mg sod,. 100mg pot., 1½ starch, and ½ fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95