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.
Ingredients
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1 can whole kernel corn, drained (15.25 ounce can)
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1 cup all-purpose flour
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1 cup cornmeal
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1/2 teaspoon baking soda
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1/2 teaspoon Salt
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1 egg
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2 egg whites
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3/4 cup fat-free milk
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1/4 cup canola oil
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1 cup shredded reduced-fat cheddar cheese
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1 can chopped green chilies (4 ounce can)
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