| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Hot water |
| 1/4 |
c |
Sun-dried tomato bits |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 2 |
tb |
Sugar |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1 |
c |
Nonfat buttermilk |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Egg whites, lightly beaten |
| 1 |
|
Egg, lightly beaten |
| 1 |
c |
Fresh corn cut from cob, (2 ears) |
| 1/2 |
c |
Slicd green onions |
| 3 |
tb |
Minced jalapeno pepper |
| 1 |
|
Clove garlic, minced |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine hot water and tomato bits in a bowl; cover and let stand 10
minutes. Drain and set aside.
Combine flour and next 4 ingredients in a large bowl; make a well in center
of mixture. Combine buttermilk and next 3 ingredients; stir well. Add
tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon batter into a 9-inch square baking pan coated with cooking spray.
Bake at 375 deg for 30 minutes or until a wooden pick inserted in center
comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings
(serving size: 1 [2-1/4-inch] square).
Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g
Carbohydrate; 12mg Cholesterol; 199mg Sodium
Recipe by: Cooking Light, May/June 1993, page 146
Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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