Green Chili Cornbread

  1. Preheat the oven to 400 degrees.
  2. Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
  3. Make a well in the center of the dry ingredients.
  4. Pour in the yogurt, oil, and rice milk.
  5. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
  6. Stir in the chili and corn kernels.
  7. Pour the mixture into an oiled 9-inch-square baking pan.
  8. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
  9. Let cool slightly; cut into squares and serve warm.
  10. Per square (12 squares per pan):
  11. Calories: 128
  12. Total fat: 4g
  13. Protein: 3g
  14. Fiber: 2g
  15. Carbohydrate: 22g
  16. Cholesterol: 0mg
  17. Sodium: 257mg

stoneground, unbleached white flour, toasted wheat germ, baking soda, baking powder, salt, soy yogurt, olive oil, rice milk, hot chili, frozen corn kernels

Taken from www.epicurious.com/recipes/food/views/green-chili-cornbread-378994 (may not work)

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