Today I added a tag cloud to my blog (you may notice it if you scroll down the right hand side). I was anxious to see which word appeared the biggest, meaning it’s the most common tag for my recipes. Most people who know me would assume that my most common tag has to be cookies, brownies, sugar, syrup, chocolate or any other sweet word imaginable. To everyone’s surprise my most common tag is actually cheese! I apparently can’t cook without it. Looking back through my recipes, I have made a lot of quesadillas, pizzas and other cheese related dishes. I make no promises to continue or discontinue my excessive use of cheese but it’s nice to be aware of my cheesy bias. I chose to cook today’s recipe before I had seen the tag cloud so here’s another cheesy food I’ve made. I bought a Weight Watchers cookbook at a thrift store for 50 cent a while back and I just found it at my mom’s house. Since my cookbooks of choice are all in Florida I decided to try making a few from this book. The batter was very easy to whip up and clean up after. Aside from waiting 30 minutes for the bread to cook this is a great quick and easy recipe.
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1 cup water
1/2 cup egg substitute
2 tablespoons vegetable oil
3/4 cup (3 oz) shredded 40% less fat Cheddar cheese
1 (4 oz) can chopped green chiles, drained
1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
2. Combine water, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in cheese and green chiles.
3. Pour batter into an 8in square baking dish coated with cooking spray. Bake at 375 for 30 minutes or until cornbread is golden. Yield: 16 servings.
NUTRITION: (per serving) 107 calories, 15.3g carbohydrates, 3g fat (.9g saturated), 0.7g fiber, 4.6g protein, 4mg cholesterol, 125mg sodium, 138mg calcium