Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Adobe Cornbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
2 1/2 Tablespoon(s) Vegetable oil
3/4 Cup(s) All-Purpose Flour
3/4 Cup(s) Yellow cornmeal
1 Teaspoon(s) Chili powder
3/4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Cup(s) Plain nonfat yogurt
8 3/4 Ounce(s) Corn Kernels, 1 can
drained
4 Ounce(s) Chopped green chile peppers
1 can drained
1 Egg, lightly beaten
1 Egg white, lightly beaten
Directions:
Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of
skillet. Place in a 400 deg oven for 5 minutes; set aside. Combine
flour and next 5 ingredients in a bowl; stir well. Make a well in
center of mixture. Combine yogurt and next 4 ingredients; add to dry
ingredients, stirring until dry ingredients are moistened. Add hot oil
to batter; stir until well combined. Pour batter into skillet. Bake at
400F for 25 minutes or until wooden pick inserted in center comes out
clean. Yield: 12 servings (serving size: 1 wedge). Recipe by: Cooking
Light, Nov/Dec 1993, page 100 Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Jun 29, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 15.5mg
Sodium: 344.1mg
Potassium: 159.2mg
Carbohydrates: 17.2g
Fiber: 2.2g
Sugar: <1g
Protein: 3.6g


Scale this recipe to Servings [?]