Southwestern Corn Bread

Name: Southwestern Corn Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 servings.
Cuisine: Mexican Bread Recipes, Mexican Recipes
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 large egg; 2 large egg whites; 3/4 cup fat-free milk; 1/4 cup canola oil; 1 cup shredded reduced-fat cheddar cheese; 1 can (4 ounces) chopped green chilies

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

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 large egg
2 large egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup 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 in the center comes out clean. Serve warm.

Nutrition Facts

1 slice: 243 calories, 10g fat (3g saturated fat), 33mg cholesterol, 598mg sodium, 30g carbohydrate (0 sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat.

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

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shecooksalot

Mar 7, 2013

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!