Chunky Chile Cornbread

Name: Chunky Chile Cornbread
Ingredients: 1/2 cup fat free sour cream; 1/2 cup nonfat milk; 3 egg whites; 1 tablespoon canola oil; 1/4 cup brown sugar; 1 cup whole wheat pastry flour; 1 cup stone-ground yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup canned corn; 1/2 cup canned diced green chiles

11 ingredients

6 steps

Ingredients

1/2 cup fat free sour cream
1/2 cup nonfat milk
3 egg whites
1 tablespoon canola oil
1/4 cup brown sugar
1 cup whole wheat pastry flour
1 cup stone-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup canned corn
1/2 cup canned diced green chiles

Directions

1

1. Beat together sour cream, milk, egg whites and oil.
2

2. Combine in separate bowl, brown sugar, flour, cornmeal, baking powder and salt.
3

3. Drain corn and green chiles.
4

4. Combine wet ingredients with the dry ingredients and fold in corn and green chiles.
5

5. Transfer into a greased 8 X 8 baking pan.
6

6. Bake for 30-35 minutes at 350 degree. Make sure you let the cornbread rest for 10 minutes before enjoying.