Adobe Cornbread

2 1/2 tbsp vegetable oil
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 tsp chili powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plain nonfat yogurt
1 (8 3/4 oz) can corn kernels, drained
1 (4 oz) can chopped green chile peppers, drained
1 egg, lightly beaten
1 egg white, lightly beaten

Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.

Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture.

Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.

Bake at 400F for 25 minutes or until wooden pick inserted in center comes out clean.

Yield: 12 servings (serving size: 1 wedge)