* 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