Chili Corn Bread Recipe
Yield: 8 slicesRecipe by luhu.jp
Ingredients:
2/3 cup: Yellow cornmeal,
2/3 cup: Unbleached flour,
1 tbsp: Baking powder,
1/2 tsp: Chili powder,
1 cup: Corn,
2 small: Sweet red peppers, minced,
Scallions, minced,
Egg whites,
1/2 cup: Skim milk,
2 tbsp: Honey,
1 tbsp: Canola oil,
PER SERVING
Calories,
Gm Fat,
Percentage of Cals from Fat,
Directions:
In a large bowl, combine the cornmeal, flour, baking powder and chili
powder. Stir in the corn, peppers and scallions.
In a medium bowl, whisk the egg whites, milk, honey and oil. Pour into the
dry ingredients; stir to combine.
Coat a 9-inch glass pie plate with nonstick spray. Spoon in the batter and
gently smooth the top. Bake at 350 F until done, about 25 minutes. Serve
warm.
NOTE: You can make this bread ahead, then reheat it, wrapped in foil, at
350 F for 5 minutes.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp
powder. Stir in the corn, peppers and scallions.
In a medium bowl, whisk the egg whites, milk, honey and oil. Pour into the
dry ingredients; stir to combine.
Coat a 9-inch glass pie plate with nonstick spray. Spoon in the batter and
gently smooth the top. Bake at 350 F until done, about 25 minutes. Serve
warm.
NOTE: You can make this bread ahead, then reheat it, wrapped in foil, at
350 F for 5 minutes.
Source: Lose Weight Naturally Cookbook; Low-Fat Holiday Favorites by the
Editors of Prevention Magazine.
MM by d.english
Source from luhu.jp