Susan,IL (1:11:46 PM) :

Adobe Cornbread
Recipe By : Cooking Light, Nov/Dec 1993, page 100
Serving Size : 12

2 1/2 tablespoons vegetable oil
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon chili powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain nonfat yogurt
8 3/4 ounces no-salt-added whole kernel corn -- (1 can) drained
4 ounces chopped green chile peppers -- (1 can) 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 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge).