Chile Cornbread Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
1: Egg,
7 ounce: Can whole corn, drained
1/3 cup: Skim milk,
4 ounce: Can chopped green chilies,
1 tbsp: Sugar,
Drained, rinsed and patted
3/4 tsp: Cumin,
-dry with paper towels,
8 1/2 ounce: Pkg corn muffin mix,
1 tbsp: Fake bacon bits, optional
Directions:
Heat oven to 400. Line an 8" square baking pan with foil. In medium
bowl, combine egg, milk, sugar, and cumin; beat well. Add muffin mix;
stir just until moistened. Gently stir in corn, chilies and bacon
bits. Pout into foil lined pan. Bake 20-25 minutes or until golden
brown. To serve, lift cornbread from pan using foil, cut into squares
and serve warm.
Per serving: 140cal., 3g pro., 24g carb., 2g fiber, 4g fat, 24mg
chol., 510mg sod,. 100mg pot., 1 1/2 starch, and 1/2 fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-16-95
Source from luhu.jp
bowl, combine egg, milk, sugar, and cumin; beat well. Add muffin mix;
stir just until moistened. Gently stir in corn, chilies and bacon
bits. Pout into foil lined pan. Bake 20-25 minutes or until golden
brown. To serve, lift cornbread from pan using foil, cut into squares
and serve warm.
Per serving: 140cal., 3g pro., 24g carb., 2g fiber, 4g fat, 24mg
chol., 510mg sod,. 100mg pot., 1 1/2 starch, and 1/2 fat exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-16-95
Source from luhu.jp