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    Chile-Cheese Corn Bread


    Source of Recipe


    Light & Easy Diabetes Cuisine by Betty Marks

    List of Ingredients




    1 1/8 cups yellow cornmeal
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ¼ cup whole wheat flour
    1¼ cup buttermilk
    1 egg white -- lightly beaten
    ¼ cup sharp cheddar cheese -- shredded
    1 egg -- lightly beaten
    2 tablespoons Chile -- mild green chopped

    Recipe



    Preheat oven to 450º.

    Prepare an 8 x 8 inch baking pan with non-stick cooking spray and dust with 2 tablespoons 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 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. Cut into 2 inch squares to serve.

    Serving Size : 12
    2 Points Per Serving


    Per serving: 83 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein;
    14g Carbohydrate; 19mg Cholesterol; 274mg Sodium
    Food Exchanges: 1 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
    0 Other Carbohydrates
 

 

 

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