Ingredients
2 1/2 tablespoons vegetable oil or melted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoon chili powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup light sour cream
1 can (8.75 ounce size) no-salt-added whole kernel corn, drained
1 can (4 ounce size) chopped green chile peppers, drained
1 jar (2 ounce size) chopped pimentos
1 egg, lightly beaten
1 egg white, lightly beaten
Preparation
Pour oil or butter 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 remaining 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 degrees F for 27 minutes or until wooden pick inserted in center comes out clean.
