Wheat Thin Fritter Bread With Green Chilies |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I was out of cornmeal-now what? I wanted to make cornbread. Took out a box of Wheat Thin crackers and here is the result. I also made another recipe. Ingredients:
1 (10 ounce) box wheat thins crackers, original flavor, coarsely crushed |
1 1/2 cups white flour |
1 1/2 tablespoons baking powder |
4 (1/4 g) packets splenda sugar substitute |
2 tablespoons vegetable oil |
2 eggs, beaten |
1 1/2 cups milk |
1 (4 ounce) can mild diced green chilies |
pam cooking spray |
Directions:
1. In medium bowl, whisk eggs, oil and milk together; set Aside.
2. In another bowl, mix flour, baking powder, sugar substitute.
3. Note: Pour out the Wheat Thin crackers into a bag or board to crush. If there is fine grains on the bottom of box, do not pour.
4. It is extra salt! Wheat Thins have their share of salt and no extra salt is needed in recipe.
5. Add the egg, oil and baking powder mixture to the dry mixture. Stir to mix. Add in the crushed Wheat Thins and the green chilies.
6. The mixture should be a heavy batter consistency. If it seems too heavy, add a little more milk by the tablespoon full.
7. Spray Pam in an 11x7 Pyrex or baking pan.
8. Preheat oven 425°F.
9. Pour into pan and bake 25 minutes until top is starting to brown and is firm to the touch.
10. Serve with honey butter. I know some people who like it cold with milk.
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