Chili-Cheese Corn Bread
Yield: 12 sweet ones
1 c + 2 tb yellow cornmeal; 1 Egg + 1 egg white; lightly
2 ts Baking powder; -beaten
1/2 ts Baking soda; 1/4 c Sharp chedder cheese;
1/2 ts Salt; 2 tb Mild green chili;* chopped
1/4 c Whole wheat flour; -or to taste
1 1/4 c Buttermilk;
*In New Mexico...its spelled chile..
Preheat oven to 450 degrees. Coat an 8 square baking pan with now
stick cooking spray and dust with 2 tablespoon 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
chili or 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. Makes 12 (2) pieces.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;
Source: Light + Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal Master
441 c + 2 tb yellow cornmeal; 1 Egg + 1 egg white; lightly
2 ts Baking powder; -beaten
1/2 ts Baking soda; 1/4 c Sharp chedder cheese;
1/2 ts Salt; 2 tb Mild green chili;* chopped
1/4 c Whole wheat flour; -or to taste
1 1/4 c Buttermilk;
*In New Mexico...its spelled chile..
Preheat oven to 450 degrees. Coat an 8 square baking pan with now
stick cooking spray and dust with 2 tablespoon 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
chili or 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. Makes 12 (2) pieces.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;
Source: Light + Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal Master
1 rate 
Add a review
