Chile cornbread - sunset
8 Servings
Ingredients
| Quantity | 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 |
Directions
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