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Ingredientes
- 1/2 c. Warm water
- 1/4 c. Sun-dry tomato bits
- 1 c. All-purpose flour
- 1 c. Yellow cornmeal
- 2 Tbsp. Sugar
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1 c. Nonfat buttermilk
- 2 Tbsp. Vegetable oil
- 2 x Egg whites, lightly beaten
- 1 x Egg, lightly beaten
- 1 c. Fresh corn cut from cob, (2 ears)
- 1/2 c. Slicd green onions
- 3 Tbsp. Chopped jalapeno pepper
- 1 x Clove garlic, chopped Vegetable cooking spray
Direcciones
- Combine warm water and tomato bits in a bowl; cover and let stand 10 min. Drain and set aside.
- Combine flour and next 4 ingredients in a large bowl; make a well in center of mix. Combine buttermilk and next 3 ingredients; stir well. Add in tomato bits, corn, and next 3 ingredients to buttermilk mix; stir well.
- Add in to dry ingredients, stirring just till moistened.
- Spoon batter into a 9-inch square baking pan coated with cooking spray.
- Bake at 375 deg for 30 min or possibly till a wooden pick inserted in center comes out clean. Cold 10 min in pan on a wire rack.
- Yield: 16 servings
- (serving size: 1 [2-1/4-inch] square).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 133 | |
| Calories from Fat 28 | 21% |
| Total Fat 3.21g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 16mg | 5% |
| Sodium 279mg | 12% |
| Potassium 83mg | 2% |
| Total Carbs 22.57g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.55g | 2% |
| Protein 3.35g | 5% |
