Food Flight

An aviator's culinary adventures

Chile-Cheese Cornbread January 12, 2010

Filed under: Bread,Snacks,Vegetarian — flyingbubble @ 8:51 pm
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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.

Ingredients:

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

DIRECTIONS:

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

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Cornbread Muffins October 18, 2009

Filed under: Bread,Snacks — flyingbubble @ 8:58 pm
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Another great baking recipe from Hungry Girl’s 200 under 200 cookbook.  I haven’t actually cooked or baked anything for a while.  It was difficult to keep up with the blog while moving and settling into my new house in Pensacola. I’ve taken some photos but haven’t gotten around to updating until now.  Yesterday I made these amazing cornbread muffins.  Fortunately my roommate Desiree happened to already have about half the ingredients (corn meal, flour and other basics).  The batter was quick and easy to whip up. I think I may have taken them out of the oven too early.  I prefer to eat moist and soft muffins so I figured it would be better to undercook rather than overcook.  These babies came out nice and creamy on the inside though.  It was almost like eating a cornbread “pudding” muffin.  The recipe is definitely worth trying!!! They are delicious even being undercooked inside. Here’s the recipe:

Cheesy-good cornbread muffins

INGREDIENTS:

1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free liquid egg substitute

1/2 cup fat-free sour cream

1/2 cup shredded reduced-fat cheddar cheese

1/4 cup chopped scallions

2 tablespoons Splenda No Calorie Sweetner (granulated)

1.5 teaspoons baking powder 1/4 teaspoon salt

Optional: 1/4 teaspoon hot sauce

DIRECTIONS: Preheat oven to 375.  In a large bowl, combine flour, cornmeal, Splenda, baking powder, and salt until mixed well.  In a small bowl, mix together all of the other ingredients: corn, egg substitute, sour cream, cheese and scallions.  Add the hot sauce if you like. (I added some, but I didn’t measure it 🙂 hehe).  Add contents of the small bowl to the large one and stir until mixed thoroughly.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute muffin batter among the cups.  Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown.  Allow to cool for a few minutes, and then enjoy!

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PER SERVING: (1 muffin) 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein