Chile corn bread

9 Servings

Ingredients

Quantity Ingredient
⅔ cup Cream of Wheat
⅔ cup All-purpose flour
1 tablespoon Baking powder
1½ teaspoon Chili powder
¾ cup Egg substitute
½ cup Skim milk
3 tablespoons Honey
1 tablespoon Margarine, melted
1 cup Frozen or canned corn
¼ cup Minced green onion
2 tablespoons Diced green chilies
1 tablespoon Diced pimiento
½ cup Reduced-fat cheddar cheese, shredded

Directions

In large bowl, combine cereal, flour, baking powder and chili powder.

Combine egg product, milk, honey and margarine until smooth; stir into flour mixture until moistened. Stir in corn, green onions, chilies, pimiento and cheese.

Spread mixture into 9x9x2-inch baking pan which has been greased and sprinkled with additional cereal. Bake at 350° for 35-40 minutes or until light golden brown. Cut into squares to serve.

Recipe by: Cream of Wheat Kitchen Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@...> on May 13, 1997

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