Chili Cheese Cornbread
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||2 Teaspoon|
|Non fat sour cream alternative||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs) (Use Crisco)|
|Finely chopped fat free process cheese slices||1 1⁄2 Cup (24 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Chopped green chilies||4 Ounce, drained (1 Can)|
Heat oven to 400°F.
Grease 9-inch square pan.
Combine cornmeal, flour, baking powder and salt in small bowl.
Combine sour cream, egg whites, egg and Crisco® Oil in medium bowl.
Add cornmeal mixture, cheese, corn and chilies.
Pour into pan.
Bake at 400°F for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 to 15 minutes.
Cut into squares.