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Southwestern Corn Bread

Rated as 3.69 out of 5 Stars

"I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. --Tena Edyvean of Rapid City, South Dakota"
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Ingredients

55 m servings
Original recipe yields 9 servings

Directions

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  1. Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.
  2. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Footnotes

  • Nutritional Analysis: One serving equals 243 calories, 10 g fat (3 g saturated fat), 33 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is pretty good corn bread, nice texture. I did add 1/4 cup honey to mine to give it a sweeter taste

Most helpful critical review

I gave it three stars only after I edited the recipe to make it better! Honey, whole milk and real cheddar are necessary...and I kept the corn kernels whole... Too thick...not moist enough...to ...

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This is pretty good corn bread, nice texture. I did add 1/4 cup honey to mine to give it a sweeter taste

Good, but not outstanding. I substituted half a can of rotel for the canned peppers...

I gave it three stars only after I edited the recipe to make it better! Honey, whole milk and real cheddar are necessary...and I kept the corn kernels whole... Too thick...not moist enough...to ...

This recipe tastes very low fat. Even with the chilies there was not very much flavor at all.

I followed this recipe and did not like the results. The cornbread was bland and had a packy texture. I would have given it two stars, but I added a star because of the lower fat content, whic...

I liked these but wasn't fascinated, neither was my family. They were fine to have at the bottom of the chili bowl but I wouldn't serve them on the side. They seemed to be lacking something and ...

Yummy! I also added about a teasp. of chili powder just to up the spiciness. I especially liked how the top and edges got crunchy. Really enjoyed this with our black bean soup.

This turned out kinda bland with a heavy cakey texture. The only change I made was to use full-fat extra-sharp Cheddar (I upped the amount too). It needs more salt, and maybe some garlic. I woul...

good! I didn't add the cheese or green chiles. I added a 1/4 cup of honey thanks to one of the suggestions.