Chile-Cheese Cornbread

adapted from WW New Complete Cookbook

Servings - 12   Serving Size - 1/12th of recipe   Points Plus per serving - 4 Points+

Calories - 138,   Total Fat - 5g,   Carb. - 18g,   Protein - 5g,   Fiber - 1g

1 cup all purpose flour

3/4 cup yellow cornmeal

1 TBS. sugar

1 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 cup low-fat buttermilk

1 large egg, slightly beaten

2 large egg whites, lightly beaten

1 ( 4 1/2 oz.) can of diced mild green chiles

3 TBS. canola oil

1/2 cup reduced-fat sharp cheddar cheese

1.  Preheat oven to 425 degrees F.  Spray 8 -inch square pan with nonstick spray.

2.  Whisk together flour, cornmeal, baking powder, baking soda, sugar and salt in large bowl.  Push the mixture to the sides, creating a well in the center. 

3.  In a separate med sized bowl or large 4 cup measure, combine the buttermilk, egg, egg whites, chiles and oil.  Pour the wet ingredients into the well in the dry.  Mix  until just combined.  DO NOT OVERMIX! Gently stir in cheese.  

4. Pour the batter into the prepared pan and spread evenly.  Bake until edges are golden brown and toothpick inserted into center comes out clean, about 20 minutes.  Let cool in pan on wire rack for 10 minutes before slicing and serving.  Cut into 12 pieces.  Serve warm.