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Chile-Cheese Corn Bread

Yield

16 servings (serving size: 1 square)

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup nonfat dry milk powder
  • 1 tablespoon
  • 1 cup water
  • 1/2 cup egg substitute
  • 2 tablespoons vegetable oil
  • 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
  • 1 (4.5-ounce) can chopped green chiles, drained
  • Cooking spray

Nutrition Information

  • calories 105
  • caloriesfromfat 0.0 %
  • fat 3 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.6 g
  • carbohydrate 14.7 g
  • fiber 0.7 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 227 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine water, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Stir in cheese and green chiles.

  3. Pour batter into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 30 minutes or until golden. Cut into squares, and serve warm.

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