Sunday, January 17, 2010

Mexican Cornbread

Mexican Cornbread, paired great with chili.


1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup yellow corn meal
3 tablespoons melted butter
1 can corn, drained
1 4 oz. can of diced green chiles
1/4 cup sour cream
3 large egg whites
2 1/2 teaspoons olive oil
1/4 cup grated cheddar cheese


Mix all ingredients in a medium bowl. Grease an 8x8 or 8x9 pan, and pour mixture into pan. Bake at 350 degrees for 20 minutes or until baked through and lightly golden on top. Enjoy!

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