Chili Cheese Corn Bread
1 C. + 2 T. yellow cornmeal
1 egg + 1 egg white – lightly beaten
2 t. baking powder
1/2 t. baking soda
1/4 C. sharp cheddar cheese
1/2 t. salt
2 T. mild green chili, chopped
1/4 C. whole wheat flour
1 1/4 C. buttermilk
Preheat oven to 450º F. Coat an 8-in. square baking pan with non stick cooking spray and dust with 2 tbsp. 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-in.) pieces.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 28 mg; CAR: 28 mg; 4 g; PRO: 4 g; 253 mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks
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