Chile Cheese Cornbread Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
SHARED BY IRIS GRAYSON
1 cup: Yellow cornmeal,
1/2 cup: Frozen egg substitute, thawd
1 cup: All-purpose flour,
2 tbsp: Vegetable oil,
1 tbsp: , (plus 1 tsp.) Baking powder
3/4 cup: , (3 oz.) HEALTHY CHOICE Fat
1/4 tsp: Salt,
-Free Cheddar Shreds,
1/4 cup: Nonfat dry milk powder,
1 can: , (4 oz.) Chopped green chiles
1 tbsp: Sugar,
-drained,
1 cup: Water,
x Vegetable cooking spray,
Directions:
Combine first 6 ingredients in a medium bowl; make a well in center
of mixture. Cobmine water, egg substitute and oil; add to dry
ingredients, stirring just until moistened. Stir in cheese and green
chiles, pour batter into an 8-inch square baking dish coated with
cooking spray. Bake at 375 degrees for 30 minutes or until golden.
Yield: 16 servings (18% calories from fat).
PER SERVING: calories 95; fat 2.4g; carb 15.3g; protein 4.6g; chol
2mg; sodium 244 mg.
From: Healthy Choices "CHOICES FOR LIVING HAPPIER AND HEALTHIER,"
Winter 1996.
Submitted By IRIS GRAYSON On 01-01-96
Source from luhu.jp
of mixture. Cobmine water, egg substitute and oil; add to dry
ingredients, stirring just until moistened. Stir in cheese and green
chiles, pour batter into an 8-inch square baking dish coated with
cooking spray. Bake at 375 degrees for 30 minutes or until golden.
Yield: 16 servings (18% calories from fat).
PER SERVING: calories 95; fat 2.4g; carb 15.3g; protein 4.6g; chol
2mg; sodium 244 mg.
From: Healthy Choices "CHOICES FOR LIVING HAPPIER AND HEALTHIER,"
Winter 1996.
Submitted By IRIS GRAYSON On 01-01-96
Source from luhu.jp