ingredients

  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 3/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 can (4 ounces) chopped green chilies

directions

Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside.

In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.

Pour into a 9-inch square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6694

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