Confetti Cornbread
Confetti Cornbread
(makes 20 servings)
canola cooking spray
1 1/2 cups (225 g) stone-ground yellow cornmeal
1 1/2 cups (210 g) unbleached all-purpose flour
1 1/2 tablespoons (22.5 ml) baking powder
1/2 teaspoon (2.5 ml) chili powder
1 small red bell pepper, 4 ounces (240 g) seeded and minced
1 jalapeño chile pepper, seeded and minced
1 3/4 cups (360 ml) plus 2 tablespoons (30 ml) nonfat milk
3 tablespoons (45 ml) canola oil
2 large egg whites
1 11-ounce (330 g) can no-salt-added, no-sugar-added corn kernels, drained
1. Preheat oven to 400°F (200C°), Gas Mark 6. Lightly coat a 13 X 9-inch (32.5 X 22.5 cm) metal baking pan with cooking spray.
2. In a large bowl, combine cornmeal, flour, baking powder, and chili powder Add the bell pepper and chile pepper. Toss to combine.
3. In a medium bowl, beat together milk, oil, and egg whites. Stir into dry ingredients. Then fold in corn. Do not overmix.
4. Spoon mixture into prepared pan and smooth the top with the back of a spoon. Bake until golden, about 30 minutes, until a tester inserted in the middle comes out clean. Cool in pan on a rack.
5. At the site, cut into 20 equal pieces and transfer cornbread to a napkin-lined basket for serving.
Per serving: 115 calories (19% calories from fat), 3 g protein, 3 g total fat (0.2 g saturated fat), 20 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 29 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)
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