Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield:
16 servings (serving size: 1 piece)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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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Ratings & Reviews

Try this healthy version of Mexican Cornbread

jennishook
October 11, 2015
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.

PMRich's Review

PMRich
January 10, 2013
I have made this corn bread many times for large gatherings. Always get asked for the recipe. I love this cornbread. Bake time may need to be adjusted for your oven, but be sure not to over bake.

jennishook's Review

juliebug
November 25, 2008
I thought this recipe was too salty.