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Green Chile Corn Bread

fast.cook's picture
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Non fat buttermilk 1 Cup (16 tbs)
  Eggs 2 Large, lightly beaten
  Canned diced green chilies 4 1⁄2 Ounce, drained
  Unsalted butter 3 Tablespoon, melted
  Shredded reduced fat sharp cheddar cheese 1⁄2 Cup (8 tbs)

1 Preheat the oven to 425°F. Spray an 8-inch square baking pan with nonstick spray.
2 Combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda in a medium bowl. Combine the buttermilk, eggs, chiles, and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in the cheese. With a rubber spatula, transfer the batter to the pan and spread evenly.
3 Bake until the edges are golden and have pulled away from the sides of the pan, 20-22 minutes. Let cool in the pan on a rack, 10 minutes. Cut into 12 squares and serve warm.

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1779 Calories from Fat 618

% Daily Value*

Total Fat 69 g105.8%

Saturated Fat 37.1 g185.3%

Trans Fat 0 g

Cholesterol 578.9 mg193%

Sodium 4252 mg177.2%

Total Carbohydrates 225 g75.1%

Dietary Fiber 13.5 g54%

Sugars 29.6 g

Protein 63 g125.6%

Vitamin A 54.4% Vitamin C 74.4%

Calcium 140.7% Iron 84.7%

*Based on a 2000 Calorie diet

Green Chile Corn Bread Recipe