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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. Tena Edyvean of Rapid City, South Dakota Ingredients:
1 can (15-1/4 ounces) whole kernel corn, drained |
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
2 egg whites |
3/4 cup fat-free milk |
1/4 cup canola oil |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 can (4 ounces) chopped green chilies |
Directions:
1. Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt.
2. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.
3. Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
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