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Chili Cornbread (3 PTS)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 36g / 1 1/3oz Red bell pepper - chopped

    2. 1/4 cup 36g / 1 1/3oz Green bell pepper - chopped

    3. 2 cups 186g / 6.6oz Jalapeño peppers -minced (small)

    4. 2 Garlic - minced

    5. 3/4 cup 46g / 1.6oz Corn

    6. 1 1/2 cups 93g / 3 1/3oz Yellow cornmeal

    7. 1/2 cup 31g / 1.1oz All-purpose flour

    8. 2 tablespoons 30ml Sugar

    9. 2 teaspoons 10ml Baking powder

    10. 1/2 teaspoon 2 1/2ml Baking soda

    11. 1/2 teaspoon 2 1/2ml Ground cumin

    12. 1/2 teaspoon 2 1/2ml Salt

    13. 1 1/2 cups 355ml Buttermilk

    14. 1 Egg

    15. 2 Egg whites

    16. 4 tablespoons 60ml Margarine - melted

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray. Set aside. Spray small skillet with nonstick cooking spray. Add bell and jalapeño peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat. Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, whole egg, egg whites and margarine; mix until smooth. Stir in corn mixture. Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Cals 151, Total Fat 5 g, Sat. Fat 1 g, Protein 4 g, Carbs 22 g, Chol 19 mg, Sodium 304 mg, Dietary Fiber 3 g

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