Green Chili Cornbread

• 2/3 c. flour
• 1/3 c. yellow cornmeal
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 Tbsp. nonfat dry milk
• 1 Tbsp. sugar
• 1 egg, separated
• 1 egg white
• 1/4 tsp. cream of tartar
• 2/3 c. warm water
• 1 Tbsp. olive oil
• 1/3 c. whole kernel corn
• 1/3 c. chopped green chili
• 1/4 tsp. cumin

1. In small bowl combine first 6 ingredients and cumin. Mix well. In medium bowl, beat egg whites and cream of tartar until stiff. Set aside.
2. Beat egg yolk in separate bowl until frothy.
3. Stir in warm water and oil.
4. Mix yolk mixture into dry ingredients.
5. Beat vigorously for 30 seconds.
6. Fold cornmeal mixture into egg whites with whisk.
7. Add corn and chili. Pour into 8 x 2-inch baking pan and sprinkle lightly with additional cornmeal.
8. Bake 20 minutes at 425u0b0.
9. Serve warm.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873719 (may not work)