Chile cornbread

9 servings

Ingredients

Quantity Ingredient
1 Egg
⅓ cup Skim milk
1 tablespoon Sugar
¾ teaspoon Cumin
8½ ounce Pkg corn muffin mix
7 ounces Can whole corn, drained
4 ounces Can chopped green chilies,
Drained, rinsed and patted dry with paper towels
1 tablespoon Fake bacon bits, optional

Directions

Heat oven to 400. Line an 8" square baking pan with foil. In medium bowl, combine egg, milk, sugar, and cumin; beat well. Add muffin mix; stir just until moistened. Gently stir in corn, chilies and bacon bits. Pout into foil lined pan. Bake 20-25 minutes or until golden brown. To serve, lift cornbread from pan using foil, cut into squares and serve warm.

Per serving: 140cal., 3g pro., 24g carb., 2g fiber, 4g fat, 24mg chol., 510mg sod,. 100mg pot., 1½ starch, and ½ fat exchanges.

Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95

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