Chili Cornbread (3 PTS)

Recipe Ingredients

1/4 cup	36g / 1.3oz	Red bell pepper - chopped
1/4 cup	36g / 1.3oz	Green bell pepper - chopped
2 cups	186g / 6.6oz	Jalapeño peppers - * minced (small)
2		Garlic - minced
3/4 cup	46g / 1.6oz	Corn
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	Buttermilk
1		Egg
2		Egg whites
4 tablespoons	60ml	Margarine - melted

Recipe Instructions

Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick

cooking spray. Set aside.

Spray small skillet with nonstick cooking spray. Add bell and jalapeño

peppers and garlic; cook and stir 3 to 4 minutes or until peppers are

tender. Stir in corn; cook 1 to 2 minutes. Remove from heat.

Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt

in large bowl. Add buttermilk, whole egg, egg whites and margarine; mix

until smooth. Stir in corn mixture.

Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden

brown. Cool on wire rack.

Cals 151, Total Fat 5 g, Sat. Fat 1 g, Protein 4 g, Carbs 22 g, Chol 19 mg,

Sodium 304 mg, Dietary Fiber 3 g

Source:
Recipe Institute

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