Mexican Cornbread

recipe
Enjoy your own mini-loaf of cornbread with a steaming bowl of Quick Vegetarian Chili.

Yield:

2 (4-inch) loaves.

Recipe from

Oxmoor House

Recipe Time

Cook: 20 Minutes

Nutritional Information

Calories 160
Caloriesfromfat 13 %
Fat 2.3 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.2 g
Carbohydrate 28.1 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 320 mg
Calcium 0.0 mg

Ingredients

1/4 cup yellow cornmeal
2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon sugar
Dash of garlic powder
1/4 cup no-salt-added cream-style corn
2 tablespoons nonfat buttermilk
2 tablespoons frozen egg substitute, thawed
2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese
1 tablespoon minced green onions
1 teaspoon seeded, minced jalapeno pepper
Butter-flavored vegetable cooking spray

Preparation

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cheese, green onions, and jalapeno pepper.

Coat 2 (4- x 2 1/2- x 1 1/4-inch) loafpans with cooking spray; place in oven for 3 minutes or until hot. Remove from oven; spoon batter into pans. Bake at 425° for 20 minutes or until golden.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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