ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chili Corn Bread

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.