* Exported from MasterCook *
Adobe Cornbread
Recipe By : Cooking Light, Nov/Dec 1993, page 100
Serving Size : 12 Preparation Time :0:06
Categories : Yeast Free
Bread-Bakers Mailing List Grains
Low Fat Quick Breads
Amount Measure Ingredient -- Preparation Method
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2 1/2 Tablespoons vegetable oil
3/4 Cup yellow cornmeal
3/4 C All-Purpose Flour
1 Teaspoon chili powder
3/4 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
----
1 Cup plain nonfat yogurt
8 3/4 Ounces No-Salt-Added Kernel Corn -- (1 can) drained
4 Ounces chopped green chile peppers -- (1 can) drained
1 egg -- lightly beaten
1 egg white -- lightly beaten
Pour oil in a 9" cast-iron skillet, tilting to coat sides of skillet.
Place in a 400F oven for 5 minutes; set aside.
Combine flour and next 5 ingredients in a bowl; stir well. Make a
well in center of mixture. Combine yogurt and next 4 ingredients; add
to dry ingredients, stirring until dry ingredients are moistened. Add
hot oil to batter; stir until well combined. Pour batter into skillet.
Bake at 400F for 25 minutes or until wooden pick inserted in center
comes out clean.
Yield: 12 servings (serving size: 1 wedge).
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