*  Exported from  MasterCook  *
 
                          CHILI-CHEESE CORN BREAD
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Diabetic                         Cheese
                 Quickbreads                      Breadmaker
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            + 2 tb yellow cornmeal
    2       ts           Baking powder
      1/2   ts           Baking soda
      1/2   ts           Salt
      1/4   c            Whole wheat flour
    1 1/4   c            Buttermilk
    1                    Egg + 1 egg white -- lightly
                         -beaten
      1/4   c            Sharp chedder cheese
    2       tb           Mild green chili -- * chopped
                         -or to taste
 
   *In New Mexico...it’s spelled chile..
   
   Preheat oven to 450 degrees.  Coat an 8 square baking pan with now
   stick cooking spray and dust with 2 tablespoon 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") pieces.
   
   Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
   CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;
   
   Source: Light & Easy Diabetic Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her Meal Master
  
 
 
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