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Chile-Cheese Corn Bread

Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield 16 servings (serving size: 1 piece)
Perfect for potlucks or large crowds, this tender bread balances spicy heat from chiles with sweet corn and salty cheese. Pair with a plate of hoppin' John and squash, or serve with a chicken tortilla soup.

Ingredients

  • 1/3 cup butter, softened
  • 2 tablespoons sugar
  • 1/2 cup egg substitute
  • 1/3 cup nonfat buttermilk
  • 2 large eggs
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1 3/4 cups cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (4 1/2-ounce) can chopped green chiles, undrained
  • Cooking spray

Nutrition Information

  • calories 175
  • caloriesfromfat 28 %
  • fat 5.4 g
  • satfat 3.2 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 5.5 g
  • carbohydrate 25.6 g
  • fiber 1.1 g
  • cholesterol 39 mg
  • iron 1 mg
  • sodium 480 mg
  • calcium 88 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.

  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool for 5 minutes in pan.