Mexican Cornbread

• 2 1/2 tablespoons vegetable oil or melted butter
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 teaspoon chili powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup light sour cream
• 1 can (8.75 ounce size) no-salt-added whole kernel corn, drained
• 1 can (4 ounce size) chopped green chile peppers, drained
• 1 jar (2 ounce size) chopped pimentos
• 1 egg, lightly beaten
• 1 egg white, lightly beaten

1. Pour oil or butter in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.
2. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and remaining ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.
3. Bake at 400 degrees F for 27 minutes or until wooden pick inserted in center comes out clean.

vegetable oil, flour, yellow cornmeal, chili powder, baking powder, baking soda, salt, light sour cream, salt, green chile peppers, pimentos, egg, egg

Taken from www.epicurious.com/recipes/member/views/mexican-cornbread-50154058 (may not work)