| CHILI CHEESE CORNBREAD |
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Serves 81 cup yellow cornmeal 2/3 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup nonfat sour cream alternative 2 egg whites 1 egg 1/4 cup CRISCO Oil 1 -1/2 cups fat free process cheese product slices (3/4 ounce each) 1 can (8-3/4 ounces) whole kernel corn, drained 1 can (4 ounces) chopped green chilies, drained Heat oven to 400ºF. Grease 9-inch square pan. Combine cornmeal, flour, baking powder and salt in small bowl. Combine "sour cream," egg whites, egg and oil in medium bowl. Stir well. Add cornmeal mixture, cheese, corn and chilies. Mix well. Pour into prepared pan. Bake at 400ºF for 30 to 35 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 10 to 15 minutes. Cut into squares. Serve warm. |
