Chile-Jack Corn Loaf

Oxmoor House
18 (1/2-inch) slices.


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1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned no-salt-added cream-style corn
1/2 cup nonfat buttermilk
2 tablespoons margarine, melted
1 egg, lightly beaten
2 egg whites, lightly beaten
1/4 cup chopped, drained, roasted red pepper in water
1 (4-ounce) can chopped green chiles, drained
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Vegetable cooking spray
2 teaspoons all-purpose flour


Cook: 1 Hours

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, margarine, egg, and egg whites; stir mixture well.

Press roasted red pepper and chiles between paper towels until barely moist. Add pepper and chiles to corn mixture, stirring well. Add corn mixture and cheese to dry ingredients, stirring just until dry ingredients are moistened.

Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour. Spoon batter into prepared pan. Bake at 375° for 1 hour or until golden. Let cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.

Created date

August 2009

Nutritional Information

Calories 95
Caloriesfromfat 24 %
Fat 2.5 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 14.8 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 178 mg
Calcium 0.0 mg