Mexican Corn Bread - Atkins Diet Recipes

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Category : Breads

Recipe : Mexican Corn Bread

Mexican cuisine uses corn in myriad ways; here it's featured in a classic corn bread.

Makes 6 servings

2 tablespoons vegetable oil
2 medium jalapeno peppers, seeded, deveined and finely chopped
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup minus 1 tablespoon all-purpose flour
1 cup uncooked yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1 cup drained cooked fresh or frozen corn kernels (see Preparing Fresh Corn)
1/2 cup low-fat (1%) milk
1/2 cup plain nonfat yogurt
1 egg white

Preheat oven to 400oF. Spray 8" square baking pan with nonstick cooking spray.
In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper.
Cook over medium heat, stirring frequently, 8 minutes, until vegetables are
tender. Transfer to small bowl; cool to room temperature.
Meanwhile, in medium bowl, combine flour, cornmeal, baking powder, salt and
sugar.
Add corn, milk, yogurt and egg white to onion mixture; stir to combine. Add corn
mixture to flour mixture; stir just until combined (do not overmix). Transfer
mixture to prepared baking pan; bake 30 minutes, until corn bread pulls away
from sides of pan. Transfer pan to wire rack to cool.

EACH SERVING PROVIDES: 1 Fat, 3/4 Vegetable, 2 1/2 Breads, 25 Optional
Calories

PER SERVING: 261 Calories, 6 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 651 mg
Sodium, 46 g Total Carbohydrate, 3 g Dietary Fiber, 7 g Protein, 209 mg Calcium