Sunday, March 26, 2006
Point Count: Cheddar Corn Bread with Pepitas
Modified from Cooking Light, March 2006.
1/2 cup low fat cheddar: 4 pt.
1/4 cup 1% milk: .5 pt.
1 10-oz. package frozen creamed corn, thawed: 5 pt.
8 oz. cornmeal: 8 pt.
1/2 tsp. baking soda: 0 pt.
1/2 tsp. baking powder: 0 pt.
1 small can green chiles: 0 pt.
1/4 cup unsalted pumpkinseed kernels: 4 pt.
Cooking spray: 0 pt.
Preheat oven to 400 degrees F.
Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
21.5 points total, so about 5.5 points each for each of four servings.
1/2 cup low fat cheddar: 4 pt.
1/4 cup 1% milk: .5 pt.
1 10-oz. package frozen creamed corn, thawed: 5 pt.
8 oz. cornmeal: 8 pt.
1/2 tsp. baking soda: 0 pt.
1/2 tsp. baking powder: 0 pt.
1 small can green chiles: 0 pt.
1/4 cup unsalted pumpkinseed kernels: 4 pt.
Cooking spray: 0 pt.
Preheat oven to 400 degrees F.
Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
21.5 points total, so about 5.5 points each for each of four servings.
