Anonymous Fri Oct 07 11:21:47 2005

1-1/2 cups stone-ground or degerminated

cornmeal

1/2 cup all-purpose flour

1/4 cup shortening

1-1/2 cups nonfat buttermilk

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

3 egg whites or

1/2 cup cholesterol-free egg product

CHILE CORN BREAD

1 (4-ounce) can chopped green chiles

well drained

1/2 teaspoon chile powder

Instead of serving whole pieces, try splitting pieces of cornbread and spread lightly with margarine. Broil for a few minutes until light brown.

Heat oven to 450 degrees. Spray round pan, 9 X 1-1/2 inches, or square pan, 8 X 8 X 2 inches, with nonstick cooking spray. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake 20 to 25 minutes or until golden brown. Serve warm. 8 servings

CHILE-CORN BREAD

Stir in chopped green chiles and chile powder.