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Low Fat Mexican Corn Bread


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1 cup whole wheat flour
1 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon chili powder
1/4 cup honey
2 teaspoons Egg Beaters Real Egg Product
4 tablespoons water
2 tablespoons applesauce
1/3 cup water
1/4 cup onion, chopped fine
1/4 cup green bell pepper, chopped fine
2 tablespoons pimiento strips, chopped
3 tablespoons chopped green chilies

Mix dry ingredients together. Mix moist ingredients together, along with chopped vegetables. Add dry ingredients to wet ingredients. Mix. Place in lightly oiled or non-stick 8 inch square baking pan. Bake at 400 degrees for 30 minutes.

Makes 8 servings.

Calories 162 Fat..1 g Carbs 35 g Sodium 227 mg Fiber 1 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.