Green Chili Corn Bread

By á-171021

Ingredients

• 1 cup all purpose flour
• 3/4 cup yellow cornmeal
• 1 tbsp. sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. baking soda
• 1 cup fat free buttermilk
• 2 large eggs, lightly beaten
• 1 4 oz. can diced green chilies, drained
• 3 tbsp. unsalted butter, melted
• 1/2 cup shredded reduced fat sharp cheddar cheese

Preparation

Step 1

Preheat the oven to 425*. Spray an 8" square baking pan with nonstick spray
Combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda in a medium bowl. Combine the buttermilk, eggs, chilies and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in the cheese. With a rubber spatula, transfer the batter to the pan and spread evenly.
Bake until the edges are golden and have pulled away from the sides of the pan, 20-22 minutes. Let cool in the pan on a rack, 10 minutes. Cut into 12 squares and serve warm.