| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads, Breads: qui, Cornmeal br, Yeast free | 12 | servings | |
INGREDIENTS
| 2 1/2 | tb | Vegetable oil |
| 3/4 | c | All-purpose flour |
| 3/4 | c | Yellow cornmeal |
| 1 | ts | Chili powder |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Plain nonfat yogurt |
| 8 3/4 | oz | Corn Kernels; (1 can) drained |
| 4 | oz | Chopped green chile peppers; (1 can) drained |
| 1 | Egg; lightly beaten | |
| 1 | Egg white; lightly beaten |
INSTRUCTIONS
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 400F for 25 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge). Recipe by: Cooking Light, Nov/Dec 1993, page 100 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 29, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”