Low-Fat Chile Cornbread

• 1 cup yellow cornmeal
• 12 teaspoon salt (optional)
• 3 teaspoons baking powder
• 1 cup low-fat plain yogurt
• 3 tablespoons polyunsaturated oil (I just use olive)
• 2 eggs, beaten
• 14 lb low fat mozzarella, diced into 1/4-inch cubes
• 3 cups frozen whole kernel corn, uncooked, but thawed
• 1 (4 ounce) can green chilies, finely chopped
• 14 cup chopped onion

1. Mix together cornmeal, salt and baking powder.
2. Add yogurt, oil and eggs.
3. Mix well.
4. Add cheese corn and chiles.
5. Mix well.
6. Spoon batter in a lightly greased 2 1/2 quart souffle dish or a 9-inch baking dish.
7. Bake in preheated 350 F oven about 1 hour or until golden brown and wooden pick in center comes out clean.

yellow cornmeal, salt, baking powder, lowfat plain yogurt, polyunsaturated oil, eggs, mozzarella, kernel corn, green chilies, onion

Taken from www.food.com/recipe/low-fat-chile-cornbread-24373 (may not work)