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.
1/3 cup butter, softened
2 tablespoons sugar
1/2 cup egg substitute
1/3 cup nonfat buttermilk
2 large eggs
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 3/4 cups cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
1 (14 3/4-ounce) can cream-style corn
1 (4 1/2-ounce) can chopped green chiles, undrained
How to Make It
Preheat oven to 375°.
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.
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This is a great recipe for cornbread! I've been making a full-fat, full-calorie recipe for Mexican Cornbread from my mother for years, which everyone loves, so taste-wise, the lightened recipe was held to a pretty high standard. I will have no trouble ditching the old recipe and substituting this delicious version. Made just as written. Could sub chopped jalapeno if more heat is desired. Served with Chili, but I also plan to use it as a side to a taco bar for a large crowd.