Low-fat Cornbread with Sun-dried Tomatoes and Roasted Green Chiles
makes 8-12 pieces
3/4 cup cornmeal
3/4 cup flour (I used white whole wheat)
2+1/2 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground sumac*
1/4 heaping tsp dried red pepper flakes
1/8 tsp ground black pepper
1/3 cup loosely packed sun-dried tomatoes
4 oz can diced roasted green chiles (I used mild)
2 Tbsp melted butter
2 egg whites
3/4 cup skim milk
* You can find ground sumac in Middle-Eastern markets or at Whole Foods
Preheat oven to 375 degrees.
Combine dried ingredients from cornmeal through black pepper and set aside.
If the sun-dried tomatoes are fairly hard, soak them in hot water for about 10-15 minutes, then drain. Cut into very small pieces.
Combine the sun-dried tomatoes, green chiles, melted butter, egg whites, and skim milk in a separate bowl.
When the oven has reached baking temperature, add the dried ingredients to the liquid ingredients, and stir just enough to incorporate the dry ingredients. Pour better into an 8 inch square pan (or a large bread pan), and smooth out the top. Bake for 25-35 minutes (it will take longer if you use a bread pan, I think), until a toothpick inserted in the middle comes out clean. Let cool in the pan for 5 minutes, then turn out onto a cooling rack. Store in the fridge once cool!