50+ Friends Club Cookbook
Breads, Biscuits & Scones
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Chili Corn Bread
From the Kitchen of: Pepper
Source: Prevention's Cooking for Good Health
| 2/3 | Cup | Yellow corn meal |
| 2/3 | Cups | Unbleached flour |
| 1 | Tbsp. | Baking powder |
| 1 | Tsp. | Chili powder |
| 1 | Cup | Corn |
| 2 | Mild or hot | Chili peppers, |
| | | Seeded and minced |
| 2 | Scallions | Minced |
| 3 | Egg | Whites |
| 1/2 | Cup | Skim milk |
| 2 | Tbsps. | Honey |
| 1 | Tbsp. | Vegetable oil |
- Combine the cornmeal, flour, baking powder and chili powder in a large bowl. Stir in the corn, peppers and scallions.
- In a medium bowl, whisk together the egg whites, milk, honey and oil. Pour into the dry ingredients and stir to combine; don't over mix.
- Coat a 9" glass pie plate with a non-stick spray. Spoon in the batter and level the top.
- Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes.
- Serve warm
- Low cholesterol and low calorie