Cheesy Mexican Cornbread

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12

Ingredients

Ingredients

1 1/2
cups whole-grain yellow cornmeal
1/2
cup all-purpose flour
1
cup shredded reduced-fat Monterey Jack or Cheddar cheese (4 oz)
1/4
cup sugar
2
teaspoons baking powder
1
teaspoon salt
1
teaspoon chili powder
1/2
teaspoon baking soda
1
cup buttermilk
3
tablespoons canola oil
2
eggs
1
can (8.5 oz) cream-style corn
1
can (4.5 oz) chopped green chiles, well drained

Directions

Directions

  • 1 Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
  • 2 In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
  • 3 Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.

Notes










Tips

Expert Tips

In this sweet and savory bread, the whole-grain corn adds a sweet flavor and is ideal for those looking for sweetness without mega fat and calories. This bread is a good choice to serve with chili, bean soup or any stew.

Whole Grain Serving: 1

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
640mg
640%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.