Green chile and cheese cornbread
1 cup(s), preferably stone ground
1 cup(s), low-fat
Regular liquid egg substitute
Cream style corn
Canned green chile peppers
9 oz, 2 (4 1/2-ounce) drained, chopped
Reduced-fat shredded Monterey Jack cheese
- Place an oven rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch cast-iron or other heavy ovenproof skillet with nonstick spray.
- Whisk together the cornmeal, baking powder, and baking soda in a large bowl. Whisk together the buttermilk, egg substitute, and oil in a medium bowl until thoroughly combined. Stir in the corn, chiles, and Monterey Jack. Add the buttermilk mixture to the cornmeal mixture and stir to combine well. Pour the batter into the skillet.
- Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly in the pan on a wire rack. Cut into 8 wedges and serve warm. Yields 1 wedge per serving.