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Southwestern Corn Bread

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
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    9 servings


  • 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


  • 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.

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Average Rating:
  • Roland
    Feb 21, 2020

    Followed the recipe. Recipe calls for 1/2 teaspoon off baking soda. I did not get a rise. Cornbread thick and heavy. Waste of ingredients. Most recipes for cornbread call for the of more teaspoons of baking powder.

  • 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!