Main Ingredients:

1-1/2 cups stone-ground or degerminated
cornmeal
1/2 cup all-purpose flour
1/4 cup shortening
1-1/2 cups nonfat buttermilk
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3 egg whites or
1/2 cup cholesterol-free egg product

CHILE CORN BREAD
1 (4-ounce) can chopped green chiles
well drained
1/2 teaspoon chile powder

Cooking Preparation of the Recipe:

Instead of serving whole pieces, try splitting pieces of cornbread and spread lightly with margarine. Broil for a few minutes until light brown.


Heat oven to 450 degrees. Spray round pan, 9 X 1-1/2 inches, or square pan, 8 X 8 X 2 inches, with nonstick cooking spray. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake 20 to 25 minutes or until golden brown. Serve warm. 8 servings

CHILE-CORN BREAD

Stir in chopped green chiles and chile powder.

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