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Ingredientes
- 21/2 Tbsp. Vegetable oil
- 3/4 c. All-purpose flour
- 3/4 c. Yellow cornmeal
- 1 tsp Chili pwdr
- 3/4 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Plain nonfat yogurt
- 83/4 ounce Corn Kernels, (1 can) liquid removed
- 4 ounce Minced green chile peppers, (1 can) liquid removed
- 1 x Egg, lightly beaten
- 1 x Egg white, lightly beaten
Direcciones
- Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 min; set aside.
- Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mix. Combine yogurt and next 4 ingredients; add in to dry ingredients, stirring till dry ingredients are moistened. Add in warm oil to batter; stir till well combined. Pour batter into skillet.
- Bake at 400F for 25 min or possibly till wooden pick inserted in center comes out clean.
- Yield: 12 servings (serving size: 1 wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 178 | 55% |
| Total Fat 20.18g | 25% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.46g | |
| Cholesterol 27mg | 9% |
| Sodium 427mg | 18% |
| Potassium 231mg | 7% |
| Total Carbs 32.54g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.3g | 2% |
| Protein 5.51g | 9% |
