Cheddar Cheese Corn Bread

by the Editors of Publications International, Ltd.

This recipe is part of the recipe for Southwestern Chicken and Potato Hash

Yield

Makes 6 servings

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
1 to 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fat-free (skim) milk
2 egg whites
1/4 cup unsweetened apple sauce
1/4 cup shredded Cheddar cheese

Preparation

  1. Preheat oven to 400°F. Spray 8-inch square baking pan with nonstick cooking spray.
  2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
  3. Combine milk, egg whites and apple sauce in small bowl. Stir apple sauce mixture into flour mixture just until moistened. Spread batter into prepared pan.
  4. Bake 20 minutes; remove from oven and sprinkle with cheese. Return to oven and bake 5 minutes more or until cheese has melted and toothpick inserted in center comes out clean. Cut into 6 squares; serve warm.

Check out more recipes for Southwestern