Try this Chile Cornbread recipe, or contribute your own.
Suggest a better description1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened. 2. Spread batter in an 8 inch square nonstick (or greased regular) baking pan. Bake in a 375 degree oven until bread pulls away from the sides of the pan and a wooden toothpick inserted in the center comes out clean (about 30 minutes). Recipe By : Sunset Low-Fat Mexican Cookbook
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 171 | ||
Calories from Fat: 11 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 274.4mg | 9 % | |
Potassium 138.8mg | 4 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 29.5g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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