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Southwestern Corn Bread

By: Tena Edyvean  
"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"

Rating: This weblink has been rated 11 times with an average star rating of 3.5 Read Reviews (11)

Rate/Review | 354 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 (15.25 ounce) can 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 shredded reduced-fat Cheddar cheese
  • 1 (4 ounce) can chopped green chilies

Directions

  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. 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.
  2. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Footnotes

  • 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.
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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by BRIEAHN 
This is pretty good corn bread, nice texture. I did add 1/4 cup honey to mine to give it a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by Jen 
Good, but not outstanding. I substituted half a can of rotel for the canned peppers... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2008 by CRUZZZA 
I followed this recipe and did not like the results. The cornbread was bland and had a packy... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Sabeena 
I gave it three stars only after I edited the recipe to make it better! Honey, whole milk and... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2009 by Caroline C 
This turned out kinda bland with a heavy cakey texture. The only change I made was to use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2009 by Teffer K 
good! I didn't add the cheese or green chiles. I added a 1/4 cup of honey thanks to one of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by cathyt 
This recipe tastes very low fat. Even with the chilies there was not very much flavor at all. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by Michael 
Not as consistent as other cornbreads MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by fondukes 
I liked these but wasn't fascinated, neither was my family. They were fine to have at the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2008 by Nana2007 
This was a big hit. I used frozen fire roasted corn instead of the canned (thawed the corn... MORE

 
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