Green Chili Cornbread
14 ingredients
2 steps
Ingredients
- 2/3 c. flour
- 1/3 c. yellow cornmeal
- 1 to 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3 Tbsp. nonfat dry milk
- 1 Tbsp. sugar
- 1/4 tsp. ground cumin
- 1 egg, separated
- 1/4 tsp. cream of tartar
- 2/3 c. warm water
- 1 Tbsp. vegetable oil
- 1/3 c. vacuum-packed Mexicali whole kernel corn
- 1/3 c. chopped green chili
- 1 egg white (discard yolk)
Directions
-
1Preheat oven to 425°. Spray round 8 x 2-inch cake pan with nonstick cooking spray. In small bowl, combine dry ingredients; stir to mix well. In medium bowl, beat egg whites and cream of tartar on high speed until stiff but not dry; set aside. In another bowl, beat egg yolk with fork until frothy. Stir in warm water and vegetable oil.
-
2Mix egg yolk mixture into dry ingredients; beat vigorously with fork for 30 seconds. Fold cornmeal mixture into egg whites. When well combined, add corn and green chili. Pour into baking pan; bake for 15 to 20 minutes or until golden brown. Yields 8 servings. Cut into wedges and serve warm.
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