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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"

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

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

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.

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.