Mexican Cornbread

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

Yield: 2 (4-inch) loaves.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 13%
  • Fat: 2.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.2g
  • Carbohydrate: 28.1g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 320mg
  • Calcium: 0.0mg


  • 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


  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.
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