Cooking Recipe Chili-Cheese Corn Bread

Recipe Ingredients

1 c + 2 tb yellow cornmeal;

2 ts Baking powder;

1/2 ts Baking soda;

1/2 ts Salt;

1/4 c Whole wheat flour;

1 1/4 c Buttermilk;

1 Egg + 1 egg white; lightly

-beaten

1/4 c Sharp chedder cheese;

2 tb Mild green chili;* chopped

-or to taste

Directions

*In New Mexico...it's spelled chile..

Preheat oven to 450 degrees. Coat an 8" square baking pan with now
stick cooking spray and dust with 2 tablespoon 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 chili
or 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. Makes 12 (2") pieces.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;

Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal Master

Categories matching this recipe

Diabetic ,Quickbreads ,Cheese ,Chili ,Breadmaker