* Exported from MasterCook *
Chile-Cheese Corn Bread
Recipe By : Real Food for Real People Serving Size : 12 Preparation Time :0:00 Categories : Sides 2 Points Per Serving
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup whole wheat flour 1 1/4 cups buttermilk 1 egg white -- lightly beaten 1/4 cup sharp cheddar cheese -- shredded 1 egg -- lightly beaten 2 tablespoons chile -- mild green chopped
Preheat oven to 450º. Prepare an 8 x 8 inch baking pan with non-stick cooking spray and dust with 2 tablespoons of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chile, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Cut into 2 inch squares to serve.
Description: "2 Points Per Serving" Source: "rcantrell"
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Per serving: 83 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 14g Carbohydrate; 19mg Cholesterol; 274mg Sodium Food Exchanges: 1 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : adapted from original recipe by: Light & Easy Diabetes Cuisine by Betty Marks