1 c + 2 tb yellow cornmeal;
2 ts Baking powder;
1/2 ts Baking soda;
1/2 ts Salt;
1/4 c Whole wheat flour;
1 1/4 c Buttermilk;
1 Egg + 1 egg white; lightly
-beaten 1/4 c Sharp chedder cheese;
2 tb Mild green chili;* chopped
-or to taste *In New Mexico…it’s spelled chile.. Preheat oven to 450 degrees. Coat an 8″ square baking pan with now stick cooking spray and dust with 2 tablespoon of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chili or chile, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Makes 12 (2″) pieces. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g; Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal Master