Chile-Jack Corn Loaf

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 4 ounce chiles green drained chopped canned
• 1  eggs lightly beaten
• 2  egg whites lightly beaten
• 1 cup flour all-purpose
• 2 teaspoons flour all-purpose
• 2 tablespoons butter melted
• 2 ounces monterrey jack cheese shredded reduced-fat
• 1 cup no-salt-added corn cream-style canned
• 0.5 cup nonfat buttermilk 
• 0.3 cup roasted pepper in water red drained chopped
• 0.5 teaspoon salt 
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• wire rack

Directions

1. Combine first 5 ingredients in a medium bowl; make a well in center of mixture.
2. Combine corn, buttermilk, margarine, egg, and egg whites; stir mixture well.
3. Press roasted red pepper and chiles between paper towels until barely moist.
4. Add pepper and chiles to corn mixture, stirring well.
5. Add corn mixture and cheese to dry ingredients, stirring just until dry ingredients are moistened.
6. Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour. Spoon batter into prepared pan.
7. Bake at 375 for 1 hour or until golden.
8. Let cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.