Chili Cheese Cornbread (Low Fat)

Total Time
Prep 10 mins
Cook 18 mins

This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup.

Ingredients Nutrition


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


Most Helpful

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.

AZPARZYCH January 31, 2012

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. :)
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.
THANK YOU SO MUCH for sharing such a great, great keeper with us, Annacia. I think Ive found my new favourite cornbread. :)
Made and reviewed for I Recommend Tag July 2011.

Lalaloula July 15, 2011

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!

loof August 29, 2008

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