Reduced-fat corn bread strewn with sharp cheddar cheese and mild green chiles.

Chile-Cheese Corn Bread

1 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole wheat flour
1 1/4 cups buttermilk

1 large egg plus 1 large egg white, lightly beaten

1/4 cup sharp cheddar cheese

1 (4-ounce) can chopped mild green chiles

1. Preheat oven to 425°F (220°C). Coat an 8-inch square baking pan with non-stick cooking spray and dust with 2 tablespoon of cornmeal; set aside.
2. In a large mixing bowl, combine remaining cornmeal, baking powder, baking soda, salt and flour.
3. In another bowl combine buttermilk, eggs, cheese and chiles; mixing well.
4. Stir liquid mixture into the dry ingredients. Pour batter into prepared baking pan and bake for 18 to 20 minutes or until tested done when center springs back after being pressed.

Makes 12 servings.

Nutrition Information Per Serving: Fat 2 g, Cholesterol 28 mg, Carbohydrate 28 g, Protein 4 g.

Food Exchanges: 1 Starch/Bread, 1/2 Fat.