Guest guest Posted August 21, 2000 Report Share Posted August 21, 2000 * Exported from MasterCook * Adobe Cornbread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Cooking Light 1993 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons vegetable oil 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon chili powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 1 (8.75 ounce) can no-salt-added whole kernel corn -- drained 1 (4 ounce) can chopped green chile peppers -- drained 1 egg -- lightly beaten 1 egg white -- lightly beaten Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet. Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. (serving size: 1 wedge) Source: " Cooking Light, Nov/Dec 1993, page 100 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g Protein; 18g Carbohydrate; 16mg Cholesterol; 201mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 26976 349 3218 533 Quote Link to comment Share on other sites More sharing options...
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