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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup canned no-salt-added cream-style corn |
1/2 cup nonfat buttermilk |
2 tablespoons margarine, melted |
1 egg, lightly beaten |
2 egg whites, lightly beaten |
1/4 cup chopped, drained, roasted red pepper in water |
1 (4-ounce) can chopped green chiles, drained |
1/2 cup (2 ounces) shredded reduced-fat monterey jack cheese |
vegetable cooking spray |
2 teaspoons all-purpose flour |
Directions:
1. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, margarine, egg, and egg whites; stir mixture well.
2. Press roasted red pepper and chiles between paper towels until barely moist. Add pepper and chiles to corn mixture, stirring well. Add corn mixture and cheese to dry ingredients, stirring just until dry ingredients are moistened.
3. Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour. Spoon batter into prepared pan. Bake at 375° for 1 hour or until golden. Let cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.
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