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Mexican Cornbread

Cook time 20 mins
Yield 2 (4-inch) loaves.
Enjoy your own mini-loaf of cornbread with a steaming bowl of Quick Vegetarian Chili.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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