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    5 pt. Cornbread


    Source of Recipe


    Heavens2

    Recipe Introduction


    original poster's note: "Here's a slightly altered cornbread recipe from Light & Tasty cooking magazine. It originally called for a 4-oz. can of chopped green chilies, but we don't care for them, so didn't add them. It also could stand a bit of sweetener added (I would guess about 2 packets of Sweet 'N Low would be just right)."

    List of Ingredients




    1 can (15-1/4 oz) whole kernel corn, drained
    1 cup all purpose flour
    1 cup cornmeal
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 egg
    2 egg whites
    3/4 cup fat-free milk
    1/4 cup canola oil
    1 cup (4 oz.) shredded reduced-fat cheddar cheese

    Recipe



    Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a medium bowl, combine the flour, cornmeal, baking soda, and salt. In a small bowl, combine the egg, egg whites, milk, and oil. Stir into the dry ingredients just until moistened. Add the cheese and corn.

    Pour into a 9-inch square baking dish coated with nonstick cooking spray. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.

    Makes 9 generous servings at 5 points each.

 

 

 

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