Chili Corn Bread

Cooking Light
8 servings (serving size: 1 wedge)


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2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons chili powder
1/2 teaspoon salt
1 cup frozen whole-kernel corn, thawed
1/3 cup minced seeded jalapeño pepper
2 tablespoons minced green onions
1/2 cup skim milk
2 tablespoons honey
1 tablespoon vegetable oil
3 egg whites, lightly beaten
Vegetable cooking spray


Combine the first 5 ingredients; stir well. Add corn, jalapeño, and onions; stir. Combine milk, honey, oil, and egg whites; stir. Add to flour mixture, stirring just until the dry ingredients are moistened. Spoon batter into a 9-inch pie plate coated with cooking spray.

Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pie plate; cut into wedges. Serve warm.

Created date

January 2004

Nutritional Information

Calories 144
Caloriesfromfat 14 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 1 g
Protein 4.7 g
Carbohydrate 27.5 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 180 mg
Calcium 94 mg