Chunky Chile Cornbread
"This isn't your typical cornbread receipe. It's low fat, but really moist. Goes great with homemade soup."
photo by Oregon Cook
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
9 pieces
- Serves:
- 9
ingredients
- 1⁄2 cup fat free sour cream
- 1⁄2 cup nonfat milk
- 3 egg whites
- 1 tablespoon canola oil
- 1⁄4 cup brown sugar
- 1 cup whole wheat pastry flour
- 1 cup stone-ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup canned corn
- 1⁄2 cup canned diced green chiles
directions
- 1. Beat together sour cream, milk, egg whites and oil.
- 2. Combine in separate bowl, brown sugar, flour, cornmeal, baking powder and salt.
- 3. Drain corn and green chiles.
- 4. Combine wet ingredients with the dry ingredients and fold in corn and green chiles.
- 5. Transfer into a greased 8 X 8 baking pan.
- 6. Bake for 30-35 minutes at 350 degree. Make sure you let the cornbread rest for 10 minutes before enjoying.
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Reviews
-
Very, very nice cornbread! Made as given, we did appreciate the extra corn that was added, & the green chiles added just enough heat to be enjoyable! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Fall's round of Pick A Chef]
