Chili Corn Bread

Chili Cornbread

Chili Cornbread

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.


Makes 12 servings


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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 1 corn bread square
Calories 163
Calories from Fat 25 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 30 mg
Carbohydrate 29 g
Fiber 1 g
Protein 4 g
Sodium 307 mg

Dietary Exchange

Starch 2
Fat 1

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