Chile Corn Bread

Yield: 10 servings

Ingredients

• 1 cup yellow cornmeal
• 1/2 teaspoon salt (optional)
• 3 teaspoons baking powder
• 1 cup low-fat yogurt
• 3 tablespoons polyunsaturated oil
• 2 eggs, beaten
• 1/4 pound low-fat Mozzarella, diced into 1/4-inch cubes
• 3 cups whole kernel frozen corn, uncooked, but thawed
• 1 (4 ounce) can green chiles, finely chopped or 1/4 cupchopped onion, or a combination desired

Instructions

1. Mix together cornmeal, salt and baking powder.
2. Add yogurt, oil and eggs. Mix well. Add cheese, corn and chiles. Mix well.
3. Spoon batter into a lightly greased 2 1/2 quart souffle dish or a 9 inch square baking dish.
4. Bake in preheated 350 degrees F oven about 1 hour or until golden brown and wooden pick in center comes out clean.

Nutrition

Per serving: 180 calories