Chili Cheese Cornbread (Low Fat)

From: loof

On Aug 29, 2008

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!

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!