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Chili-cheese Corn Bread

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILI-CHEESE CORN BREAD
 Categories: Diabetic, Cheese, Quickbreads, Breadmaker, Chili
      Yield: 12 Sweet ones
 
      1 c  + 2 tb yellow cornmeal;
      2 ts Baking powder;
    1/2 ts Baking soda;
    1/2 ts Salt;
    1/4 c  Whole wheat flour;
  1 1/4 c  Buttermilk;
      1    Egg + 1 egg white; lightly
           -beaten
    1/4 c  Sharp chedder cheese;
      2 tb Mild green chili;* chopped
           -or to taste
 
  *In New Mexico...it's spelled chile..
  
  Preheat oven to 450 degrees.  Coat an 8" square baking pan with now
  stick cooking spray and dust with 2 tablespoon of cornmeal. Sift into
  a large bowl the remaining cornmeal, baking powder, baking soda, salt
  and flour. In another bowl combine buttermilk, eggs, cheese and chili
  or chile, then stir into the dry ingredients. Pour batter into the
  prepared baking pan and place in upper third of oven.  Bake 10
  minutes or until dough is firm in center.  Makes 12 (2") pieces.
  
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
  CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;
  
  Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you
  and yours via Nancy O'Brion and her Meal Master
 
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