Cowboy Cornbread
4 teaspoons Canola oil -- divided
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1 (4-ounce) can chopped green chiles -- undrained
1 egg -- beaten
1 cup frozen whole kernel corn -- thawed
10 red bell pepper strips
Coat an 8-inch cast iron skillet with 1 teaspoon oil. Place in a 400 F oven
for 10 minutes.
Combine the cornmeal and next 4 ingredients in a large bowl.
Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well.
Add to cornmeal mixture, stirring until the dry ingredients are moistened.
Stir in corn.
Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake
at 400 degrees for 45 minutes or until a wooden pick inserted in center
comes out clean.
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Per Serving (excluding unknown items): 165 Calories; 3g Fat
(16.3% calories from fat); 5g Protein; 31g Carbohydrate; 4g
Dietary Fiber; 19mg Cholesterol; 187mg Sodium.
Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
WW Points 3
From: Why Be Fat