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Southwestern Corn Bread Recipe

Southwestern Corn Bread Recipe photo by Taste of Home

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I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. —Tena Edyvean of Rapid City, South Dakota

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Southwestern Corn Bread Recipe

Prep: 15 min. Bake: 40 min.

Yield: 9 Servings

15 40 55

Ingredients

1 can (15-1/4 ounces) 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 (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies

Directions

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 cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutritional Analysis: One serving equals 243 calories, 10 g fat (3 g saturated fat), 33 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Southwestern Corn Bread in Light & Tasty December/January 2002, p31

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Southwestern Corn Bread

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(1-1) of 1 reviews

Reviewed on Mar. 07, 2013 by shecooksalot

This was a great cornbread. It wasn't dry and I loved the addition of the green chilies and chopped up corn to give it some interesting texture. I will be keeping this recipe!