2002 Southwestern Corn Bread

By boandozzy

One serving equals 243 calories, 10 g fat (3 g saturated fat), 33 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.

Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Southwestern Corn Bread in Light & Tasty December/January 2002, p31

Ingredients

• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 egg whites
• 3/4 cup fat-free milk
• 1/4 cup canola oil
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1 can (4 ounces) chopped green chilies

Preparation

Step 1

Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt.

In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.

Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.