- 1 (15.25 ounce) can whole kernel corn, drained
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 egg whites
- 3/4 cup fat-free milk
- 1/4 cup canola oil
- 1 cup shredded reduced-fat Cheddar cheese
- 1 (4 ounce) can chopped green chilies
- Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.
- Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.