| 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.
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