Chili Cheese Cornbread (Low Fat)

"This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by loof751 photo by loof751
photo by justcallmetoni photo by justcallmetoni
Ready In:
28mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat oven to 425°F.
  • Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
  • Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
  • In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
  • Pour batter into the prepared baking pan .
  • Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.

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Reviews

  1. Loved this cornbread! The chilies and cheese send it over the top! I made these in muffin tins (no papers) so I could freeze some since I am the only one who eats cornbread. Served it with chili tonight for a nice cozy meal. Made for Best of 2011 Cookbook Tag.
     
  2. This cornbread is AMAZING!!!! Mmm, its so moist, fluffy and yummy! It has such a great cheesy, spicy taste, we could not get enough of it. :)<br/>I used whole spelt flour and fresh green chillies. Instead of the egg white I used applesauce and reduced the buttermilk to 1 cup. I found that I needed to bake the bread 5 minutes longer, but other than that everything was spot on. <br/>THANK YOU SO MUCH for sharing such a great, great keeper with us, Annacia. I think Ive found my new favourite cornbread. :)<br/>Made and reviewed for I Recommend Tag July 2011.
     
  3. This is a very nice cornbread! I used the lower-fat ingredients as specified and added a few more green chilis than called for just because I love the flavor. This had a nice, moist texture and didn't really taste lowfat :) Thanks for posting this recipe!
     
  4. Made this to accomapany Recipe #58370 and it was really good as low fat cornbread goes. (For the unitiated, it is different.) I used freshly roasted poblano chiles in lieu of the canned stuff and real buttermilk. The cheese in this was hard to really detect and next time I would skip it altogether and maybe add chopped scallions or canned corn instead. I liked that this was more cornmeal than flour as it creates a denser more substantial square which I prefer to the cake-like cornbread. Thanks A!
     
  5. i put way too much chili peppers...maybe only 1/2tbsp of dried chili peppers and more cheese.
     
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Tweaks

  1. This cornbread is AMAZING!!!! Mmm, its so moist, fluffy and yummy! It has such a great cheesy, spicy taste, we could not get enough of it. :)<br/>I used whole spelt flour and fresh green chillies. Instead of the egg white I used applesauce and reduced the buttermilk to 1 cup. I found that I needed to bake the bread 5 minutes longer, but other than that everything was spot on. <br/>THANK YOU SO MUCH for sharing such a great, great keeper with us, Annacia. I think Ive found my new favourite cornbread. :)<br/>Made and reviewed for I Recommend Tag July 2011.
     
  2. Made this to accomapany Recipe #58370 and it was really good as low fat cornbread goes. (For the unitiated, it is different.) I used freshly roasted poblano chiles in lieu of the canned stuff and real buttermilk. The cheese in this was hard to really detect and next time I would skip it altogether and maybe add chopped scallions or canned corn instead. I liked that this was more cornmeal than flour as it creates a denser more substantial square which I prefer to the cake-like cornbread. Thanks A!
     

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