CHILI-CHEESE CORN BREAD

Yield: 12 servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

Ingredients

-  1 cup plus 2 tablespoons yellow cornmeal
-  2 teaspoons baking powder
-  1/2 teaspoon baking soda
-  1/4 cup whole-wheat flour
-  1-1/4 cup buttermilk
-  1 egg plus 1 egg white, lightly beaten
-  1/4 cup shredded sharp Cheddar cheese
-  2 tablespoons chopped mild green chile, or to taste

Directions

Preheat oven to 450 degrees F. Coat an 8-inch-square baking
pan with non-stick cooking spray and dust with 2 tablespoons
of cornmeal. Sift into a large bowl the remaining cornmeal,
baking powder, baking soda, salt and flour. In another bowl,
combine buttermilk, eggs, cheese, and chile, then stir into
the dry ingredients. Pour batter into the prepared baking
pan and place in upper third of oven. Bake 10 minutes or
until dough is firm in center. Makes 12 (2-inch) pieces.

Nutritional Information Per Serving:
Calories: 98, Cholesterol: 28 mg, Carbohydrate: 15 g,
Protein: 4 g, Sodium: 253 mg, Fat: 2 g
Diabetic Exchanges: 1 Starch/Bread, 1/2 Fat