Chili Cheese Corn Bread
Whole Grain Recipe
Soy Vey Challah Bread uses soy milk, soy flour and soybean oil along with honey, yeast, eggs, bread flour and optional poppy seeds for topping.
1 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole wheat flour
1-1/4 cups buttermilk
1 eg plus 1 egg white lightly beateng
1/4 cup sharp Chedder cheese
2 tablespoons mild green chili, chopped*
Preheat oven to 450 degrees. Coat an 8-inch square baking pan with non stick cooking spray and dust with 2 tablespoon of cornmeal.
Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
In another bowl combine buttermilk, eggs, cheese and chili or chile, then stir into the dry ingredients.
Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center.
Yield: 12 servings
Serving size: 1 2-inch piece
Cholesterol: 28mg; carbohydrates: 28mg; protein: 4g; sodium: 253mg; fat: 2g. Food Exchanges: 1 starch/bread, 1/2 fat.