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Chile Jack Corn Loaf Recipe
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Canned no salt added cream style corn||1 Cup (16 tbs)|
|Non fat buttermilk||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon, melted|
|Egg||1 , lightly beaten|
|Egg whites||2 , beaten|
|Chopped drained roasted red pepper in water||1⁄4 Cup (4 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Vegetable cooking spray||1 Tablespoon|
|All purpose flour||2 Teaspoon|
Serving size: Complete recipe
Calories 1829 Calories from Fat 481
% Daily Value*
Total Fat 54 g82.7%
Saturated Fat 10.2 g50.8%
Trans Fat 0 g
Cholesterol 232.2 mg
Sodium 3401.7 mg141.7%
Total Carbohydrates 291 g97%
Dietary Fiber 18.6 g74.6%
Sugars 22.7 g
Protein 51 g101.5%
Vitamin A 34.3% Vitamin C 72.2%
Calcium 100% Iron 84.2%
*Based on a 2000 Calorie diet
Combine corn, buttermilk, margarine, egg, and egg whites; stir mixture well.
Press roasted red pepper and chiles between paper towels until barely moist.
Add pepper and chiles to corn mixture, stirring well.
Add corn mixture and cheese to dry ingredients, stirring just until dry ingredients are moistened.
Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour.
Spoon batter into prepared pan.
Bake at 375° for 1 hour or until golden.