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Chili Corn Bread

Chili Corn Bread

Cooking Light SEPTEMBER 1995

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 14%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1g
  • Protein: 4.7g
  • Carbohydrate: 27.5g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 180mg
  • Calcium: 94mg
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