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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This vegetarian cornbread is very moist from the creamed corn and nice and flavorful from the cheese and spice. If using non hydrogenated margarine, use a little less than 1/4 cup because of the higher moisture content. Ingredients:
1 1/2 cups yellow cornmeal (or white or blue cornmeal) |
1/2 teaspoon baking soda |
1/2 cup all-purpose flour |
2 large eggs |
1 cup 1% fat buttermilk |
1 (224 g) can cream-style corn |
1/4 cup margarine, melted or 1/4 cup vegetable oil |
1 (112 g) can green chilies, chopped, well drained |
2 teaspoons baking powder |
1 cup low-fat monterey jack cheese, shredded or 1 cup low-fat cheddar cheese |
1 teaspoon sugar |
1 teaspoon chili powder |
1/2 teaspoon salt (optional) |
Directions:
1. Heat oven to 230C (450F). Grease bottom and sides of a 8x8 inch or 9x9 inch square pan, or a 22 or 23 cm or 25 cm oven proof skillet.
2. Mix all ingredients; Beat vigorously 30 sec; pour batter into pan.
3. Bake 25 to 30 minutes (skillet about 20 min) or until golden brown. Serve warm.
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