Ingredients

• 1/2 cup yellow cornmeal
• 1 tablespoon yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 cup whole wheat flour
• 2/3 cup fat-free buttermilk
• 1 egg, lightly beaten
• 1/4 cup reduced-fat cheddar cheese
• 1 (4 ounce) can green chilies
• 8 ounces frozen mixed vegetables
• 1/2 cup zucchini, sliced
• 1 (10 ounce) can 98% fat-free cream of chicken soup
• 1 cup cooked chicken, diced
• 1/2 cup skim milk

Instructions

1. Preheat oven to 400.

2. In a small bowl combine cornmeal through wheat flour. Make a well in the center, and combine buttermilk, egg, cheese, and 2 T chiles. Mix gently and set aside.

3. In an 8 x 8 dish mix chicken, soup, vegetables, milk, and remaining chiles. Microwave for 4 minutes to heat through, then stir.

4. Top chicken mixture with cornmeal mixture, then sprinkle with remaining cheese.

5. Bake 35 minutes, or until cornbread is golden and middle is done.