Chile-Cheese Corn Bread



16 servings (serving size: 1 square)

Recipe from

Oxmoor House

Nutritional Information

Calories 105
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.6 g
Carbohydrate 14.7 g
Fiber 0.7 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 227 mg
Calcium 0.0 mg


1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup nonfat dry milk powder
1 tablespoon "measures-like-sugar" calorie-free sweetener
1 cup water
1/2 cup egg substitute
2 tablespoons vegetable oil
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray


Preheat oven to 375°.

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine water, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Stir in cheese and green chiles.

Pour batter into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 30 minutes or until golden. Cut into squares, and serve warm.