1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (50g) Recipe makes 12 servings |
||
| Calories 77 | ||
| Calories from Fat 16 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 177mg | 7% | |
| Potassium 95mg | 2% | |
| Total Carbohydrate 12.1g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.4g | ||
| Protein 3.5g | 7% | |
people who like this recipe also like:
By: mama's kitchen
By: Jonesament
Spicy Baked Sweet Potato "fries"
By: Lauralie41
Red Onion and Honey Mustard Barbequed Chicken
By: Sharon123
Baked Apricots With Honey (Albaricoques Al Horno Con Miel)
By: Kim127
Chili Cheese Cornbread (Low Fat)
By: Annacia
Oct 3, 2006
This is just plain tasty. I consider it to be diabetic friendly too. It's excellent with chili or bean soup.
SERVES 12
Ingredients
- 1 cup yellow cornmeal
- 2 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup whole wheat flour
- 1 1/4 cups low-fat buttermilk
- 1 egg, lightly beaten
- 1 egg white
- 1/4 cup shredded sharp cheddar cheese, low fat preferred
- 2 tablespoons chopped mild green chilies (or to taste, I use Ortega brand in a can)
Directions
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.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Chili Cheese Cornbread (Low Fat) recipes
Browse similar recipes by category
- Course > Breads > Quick Breads
- Preparation > Time to Make > < 30 mins
- Dietary > Diabetic
- Dietary > Lighter Fare
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: justcallmetoni
On Jun 24, 2007
Made this to accomapany Southwest Vegetable Soup 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!
From: Chef #244913
On Jun 16, 2007
i put way too much chili peppers...maybe only 1/2tbsp of dried chili peppers and more cheese.
From: smellyvegetarian
On Jun 9, 2007
We really enjoyed this. We have a similar recipe in my family but I don't make it often because it is less than healthy. This was a perfect fit! Reduced fat cheese and fat free buttermilk worked fine for this recipe. I also added a few extra chiles to the mix, which really gave the bread a nice smoky flavor. Thanks for sharing, Annacia!
From: ellie_
On Nov 9, 2006
Good and easy and a bit different from other corn bread recipes - I think it is healthier too! Thanks for sharing!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved