Bitsy's Kitchen
Corn Bread
1-1/2 cups stone-ground or degerminated cornmeal
1/2 cup all-purpose flour
1/4 cup shortening
1-1/2 cups nonfat buttermilk
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3 egg whites or 1/2 cup cholesterol-free egg product
Heat oven to 450° F. Spray round pan, 9 X 1-1/2 inches, or square pan, 8 X 8 X 2 inches, with nonstick cooking spray. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake 20 to 25 minutes or until golden brown. Serve warm. 8 servings
CHILE-CORN BREAD:
Stir in chopped green chilies and chile powder.
CHILE CORN BREAD:
1 (4-ounce) can chopped green chilies well drained
1/2 teaspoon chile powder