Southwestern Corn Bread

SUBMITTED 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"

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

USMETRIC

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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

READ REVIEWS (3)

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 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.

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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REVIEWS

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 sweeter taste

1 user found this review helpful

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 before adding). I also sprinkled some shredded cheese on top of the cornbread before I baked it, yum!

0 users found this review helpful

Reviewed on Jul. 14, 2007 by Sharon

Vary tasty, a bit hit tonight! We used 1% milk and regular chedder cheese. Next time I will increase the salt to 3/4 teaspoon. I used a round cake pan, but next time I will use a bigger pan because I had to cook it about 15 min. longer than the recipe called for.

0 users found this review helpful

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