| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 1 | ts | Margarine |
| Cooking spray | ||
| 1 | c | Frozen corn kernels, thawed |
| 1 | c | Chopped red bell pepper |
| 1 1/3 | c | Self-rising yellow cornmeal mix |
| 2/3 | c | Self-rising flour |
| 1 | ts | Sugar |
| 1/8 | ts | Ground red pepper |
| 1 1/4 | c | Skim milk |
| 2 | lg | Egg whites, lightly beaten |
INSTRUCTIONS
1. Preheat oven to 400 degrees. 2. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool. 3. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 wedge). NUTRITIONAL INFORMATION: CALORIES 100 (9% from fat); FAT 1g (sat 0.2g, mono 0.3g, poly 0.4g); PROTEIN 3.8g; CARB 19.8g; FIBER 0.5g; CHOL 1mg; IRON 1.3mg; SODIUM 381mg; CALC 105mg Recipe by: Cooking Light YEAR: 1996 ISSUE: NOV/DEC PAGE: 92 Posted to EAT-L Digest 17 Jan 97 by "Sharon L. Nardo" <[email protected]> on Jan 20, 1997.
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