Green Chile Corn Bread
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Non fat buttermilk||1 Cup (16 tbs)|
|Eggs||2 Large, lightly beaten|
|Canned diced green chilies||4 1⁄2 Ounce, drained|
|Unsalted butter||3 Tablespoon, melted|
|Shredded reduced fat sharp cheddar cheese||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 425°F. Spray an 8-inch square baking pan with nonstick spray.
2 Combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda in a medium bowl. Combine the buttermilk, eggs, chiles, and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in the cheese. With a rubber spatula, transfer the batter to the pan and spread evenly.
3 Bake until the edges are golden and have pulled away from the sides of the pan, 20-22 minutes. Let cool in the pan on a rack, 10 minutes. Cut into 12 squares and serve warm.