New Mexico Lowfat Green Chile Cornbread

READY IN: 45mins
SERVES: 8
YIELD: 1 Bread
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375.
  • Mix dry and wet ingredients in separate bowls except the corn and chile.
  • Clean the chile, remove the seeds and dice them.
  • Stir the two bowls of wet and dry ingredients together and add the vegetables last.
  • Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.
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