Chile-Cheese Corn Bread

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.3 cup butter softened
• 14.8 ounce regular corn cream-style canned
• 4.5 ounce chiles green undrained chopped canned
• 3 ounces extrasharp cheddar cheese shredded reduced-fat
• 1.8 cups cornmeal 
• 0.5 cup egg substitute 
• 2 large eggs 
• 3.3 ounces flour all-purpose
• 0.3 cup nonfat buttermilk 
• 0.8 teaspoon salt 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy.
3. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.
4. Lightly spoon flour into dry measuring cups, and level with a knife.
5. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk.
6. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles.
7. Pour batter into a 13 x 9-inch baking pan coated with cooking spray.
8. Bake at 375 for 45 minutes or until a wooden pick inserted in center comes out clean.
9. Remove from oven, and cool for 5 minutes in pan.