| 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" <snardo@ONRAMP.NET>
on Jan 20, 1997.
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