Chile-Cheese Corn Bread

Chile-Cheese Corn Bread
Photo by Lee Harrelson

Ingredients

  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1/3 cup nonfat buttermilk
  • 1 ¾ cups cornmeal
  • 1 (4 1/2-ounce) can chopped green chiles, undrained
  • ¾ cup all-purpose flour (about 3 1/3 ounces)
  • Cooking spray
  • + 21 more ingredients
    • ¾ cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
    • 2 large eggs
    • 2 large eggs
    • 1 ½ teaspoons baking soda
    • 1 (14 3/4-ounce) can cream-style corn
    • Cooking spray
    • 1 ½ teaspoons baking soda
    • 1 (14 3/4-ounce) can cream-style corn
    • 1/3 cup nonfat buttermilk
    • ½ cup egg substitute
    • ¾ cup all-purpose flour (about 3 1/3 ounces)
    • 1 ¾ cups cornmeal
    • 1 (4 1/2-ounce) can chopped green chiles, undrained
    • ¾ cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
    • ½ cup egg substitute
    • 1 ½ teaspoons baking powder
    • ¾ teaspoon salt
    • 2 tablespoons sugar
    • 2 tablespoons sugar
    • 1/3 cup butter, softened
    • 1/3 cup butter, softened

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. Combin...

View full recipe at My Recipes

Comments

Variations on Chile-Cheese Corn Bread

  • Chile-Cheese Corn Bread
    • 1/2 cup egg substitute
    • 1 (4.5-ounce) can chopped green chiles, drained
    • 1 tablespoon plus 1 teaspoon baking powder
    • +8 other ingredients


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