Chile-Cheese Corn Bread

Photo: Lee Harrelson; Styling: Leigh Ann Ross
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.

Yield:

16 servings (serving size: 1 piece)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

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.

Note:

Jane McDowell, St. Helens, Oregon,

July 2007