Southwestern Corn Bread Recipe

5 1 1
Southwestern Corn Bread Recipe
Southwestern Corn Bread Recipe photo by Taste of Home
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Southwestern Corn Bread Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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 in the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Southwestern Corn Bread in Light & Tasty December/January 2002, p31

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 9 servings.
Originally published as Southwestern Corn Bread in Light & Tasty December/January 2002, p31

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MY REVIEW
shecooksalot User ID: 5888460 39838
Reviewed 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!"

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