Cheddar Cheese Corn Bread
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
- Preheat oven to 400°F. Spray 8-inch square baking pan with nonstick cooking spray.
- Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
- 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.
- 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.
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