Green Chili Cornbread

• 2/3 c. flour
• 1/3 c. yellow cornmeal
• 1 to 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 Tbsp. nonfat dry milk
• 1 Tbsp. sugar
• 1/4 tsp. ground cumin
• 1 egg, separated
• 1/4 tsp. cream of tartar
• 2/3 c. warm water
• 1 Tbsp. vegetable oil
• 1/3 c. vacuum-packed Mexicali whole kernel corn
• 1/3 c. chopped green chili
• 1 egg white (discard yolk)

1. Preheat oven to 425u0b0. Spray round 8 x 2-inch cake pan with nonstick cooking spray. In small bowl, combine dry ingredients; stir to mix well. In medium bowl, beat egg whites and cream of tartar on high speed until stiff but not dry; set aside. In another bowl, beat egg yolk with fork until frothy. Stir in warm water and vegetable oil.
2. Mix egg yolk mixture into dry ingredients; beat vigorously with fork for 30 seconds. Fold cornmeal mixture into egg whites. When well combined, add corn and green chili. Pour into baking pan; bake for 15 to 20 minutes or until golden brown. Yields 8 servings. Cut into wedges and serve warm.

flour, yellow cornmeal, baking powder, salt, nonfat dry milk, sugar, ground cumin, egg, cream of tartar, warm water, vegetable oil, kernel corn, green chili, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917448 (may not work)