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Chile-Cheese Corn Bread

Chile-Cheese Corn Bread

Oxmoor House MARCH 2006

  • 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 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

Preparation

Preheat oven to 375°.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.6g
  • Carbohydrate: 14.7g
  • Fiber: 0.7g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 227mg
  • Calcium: 0.0mg
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Chile-Cheese Corn Bread recipe

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