Chile Jack Corn Loaf
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Canned no salt added cream style corn||1 Cup (16 tbs)|
|Non fat buttermilk||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon, melted|
|Egg||1 , lightly beaten|
|Egg whites||2 , beaten|
|Chopped drained roasted red pepper in water||1⁄4 Cup (4 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Vegetable cooking spray||1 Tablespoon|
|All purpose flour||2 Teaspoon|
Combine first 5 ingredients in a medium bowl; make a well in center of mixture.
Combine corn, buttermilk, margarine, egg, and egg whites; stir mixture well.
Press roasted red pepper and chiles between paper towels until barely moist.
Add pepper and chiles to corn mixture, stirring well.
Add corn mixture and cheese to dry ingredients, stirring just until dry ingredients are moistened.
Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour.
Spoon batter into prepared pan.
Bake at 375° for 1 hour or until golden.