Chile-Cheese Corn Bread

14 ingredients
3 steps

Ingredients

  • 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
  • Cooking spray

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    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.
  3. 3
    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.

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