I am a devoted fan of Jiffy cornbread. I love that stuff and it’s SO easy, so I rarely stray from my friend. I am, however, trying to cook outside the proverbial box, so this recipe made its way into the rotation. The crumb on this bread is beautiful, the flavor is mild (not too sweet, not to bland), and it makes a ton!! The official recipe notes state that this spicy and I didn’t even detect a teeny bit of heat, just in case you’re worried about that!
Chile-Cheese Corn Bread
Yield: 16 servings (serving size: 1 piece)
Source: Cooking Light, July 2007
Perfect for potlucks or large crowds, this tender bread balances spicy heat from chiles with sweet corn and salty cheese. Pair with a plate of hoppin’ John and squash, or serve with a chicken tortilla soup.
1/3 cup butter, softened
2 tablespoons sugar
1/2 cup egg substitute
1/3 cup nonfat buttermilk
2 large eggs
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 3/4 cups cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
1 (14 3/4-ounce) can cream-style corn
1 (4 1/2-ounce) can chopped green chiles, undrained
Preheat oven to 375°.
Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool for 5 minutes in pan.
CALORIES 175 (28% from fat); FAT 5.4g (sat 3.2g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 39mg; CALCIUM 88mg; CARBOHYDRATE 25.6g; SODIUM 480mg; PROTEIN 5.5g; FIBER 1.1g