2 1/2 tb Vegetable oil
3/4 c All-purpose flour
3/4 c Yellow cornmeal
1 ts Chili powder
3/4 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Plain nonfat yogurt
8 3/4 oz Corn Kernels; (1 can)
-drained
4 oz Chopped green chile peppers;
-(1 can) drained
1 Egg; lightly beaten
1 Egg white; lightly beaten
Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of
skillet. Place in a 400 deg oven for 5 minutes; set aside.
Combine flour and next 5 ingredients in a bowl; stir well. Make a
well in center of mixture. Combine yogurt and next 4 ingredients; add
to dry ingredients, stirring until dry ingredients are moistened. Add
hot oil to batter; stir until well combined. Pour batter into skillet.
Bake at 400F for 25 minutes or until wooden pick inserted in center
comes out clean.
Yield: 12 servings (serving size: 1 wedge).
Yields
12 servings