Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Perfect for potlucks or large crowds, this tender bread balances spicy heat from chiles with sweet corn and salty cheese. Pair with a plate of hoppin' John and squash, or serve with a chicken tortilla soup.

Jane McDowell, St. Helens, Oregon
Recipe by Cooking Light July 2007

Gallery

Credit: Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

Yield:
16 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.

  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool for 5 minutes in pan.

Nutrition Facts

175 calories; calories from fat 28%; fat 5.4g; saturated fat 3.2g; mono fat 1.2g; poly fat 0.3g; protein 5.5g; carbohydrates 25.6g; fiber 1.1g; cholesterol 39mg; iron 1mg; sodium 480mg; calcium 88mg.
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