There's nothing like golden corn bread to go with chili or soups - this reduced-fat version is rich in flavor and whole grains, without using any white flour or butter.
Prep Time: 40 minutes
1 cup wholegrain yellow cornmeal
1 cup (4 oz.) low sodium shredded cheddar cheese
1 Tbsp baking powder
½ cup egg substitute (i.e. Egg Beaters)
1 can (8.25oz.) low-sodium cream-style corn
1 cup (8oz.) fat free sour cream
½ cup vegetable oil
1 can (4 oz.) chopped green chili peppers, drained
Heat oven to 400°F. In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the egg beaters, corn, sour cream, oil and green chili peppers. Stir into the dry ingredients just until moistened. Spray 8 inch square baking pan with cooking spray. Pour batter into baking pan and bake at 400°F for 30-35 minutes or until toothpick comes out clean. Serve warm. Refrigerate leftovers.
Nutritional Analysis: Calories 190, Protein 5g, Fat 13g, Saturated Fat 2.5g, Cholesterol 10mg, Carbohydrates 16g, Fiber 1g, Sodium 180mg, Vitamin A 4%, Vitamin C 2%, Calcium 20%, Iron 4%
Source: recipe adapted from and photo courtesy of www.tasteofhome.com