New Mexico Lowfat Green Chile Cornbread - cooking recipe

Ingredients

1 egg
32 drops stevia
1/2 tablespoon apple cider vinegar
3/4 cup milk
3/4 cup Greek yogurt, plain
1 cup flour
3/4 cup cornmeal
3/4 teaspoon salt
1 teaspoon baking soda
1 cup sweet corn
1/2 cup green chili, roasted

Preparation

Preheat oven to 375.
Mix dry and wet ingredients in separate bowls except the corn and chile.
Clean the chile, remove the seeds and dice them.
Stir the two bowls of wet and dry ingredients together and add the vegetables last.
Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.