Chili Corn Bread
Browse the recipe Chili Corn Bread
Chili Cornbread
YIELD Makes 12 servings
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Tempt your tastebuds with this golden cornbread that boasts of flavors of the Southwest, with sweet and hot peppers, whole kernel corn, garlic and cumin.
INGREDIENTS
| 1/4 | cup chopped red bell pepper |
| 1/4 | cup chopped green bell pepper |
| Nonstick cooking spray | |
| 2 | small jalapeño peppers,* minced |
| 2 | cloves garlic, minced |
| 3/4 | cup corn |
| 1‑1/2 | cups yellow cornmeal |
| 1/2 | cup all-purpose flour |
| 2 | tablespoons sugar |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| 1‑1/2 | cups lowfat buttermilk |
| 1 | egg |
| 2 | egg whites |
| 4 | tablespoons butter, melted |
PREPARATION:
- Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray; set aside.
- Spray small skillet with cooking spray. Add bell and jalapeño peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat.
- Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, egg, egg whites and margarine; mix until blended. Stir in corn mixture.
- Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Cut into 12 squares before serving.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 corn bread square |
| Sodium | 307 mg |
| Protein | 4 g |
| Fiber | 1 g |
| Carbohydrate | 29 g |
| Cholesterol | 30 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 25 % |
| Calories | 163 |
DIETARY EXCHANGE:
| Fat | 1 |
| Starch | 2 |