- 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
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.
Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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