Green Chili Cornbread - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 425\u00b0. 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.
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.