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Moist Mexican Corn Bread – 5 Points+

Posted Jan 05 2012 7:24pm

 

Since my recent post about light and healthy cornbread recipes , I have corn bread on the brain and am seeing recipes for all kinds of cornbread everywhere. I guess it’s how the universe works. What you focus on grows! First came this rich and yummy sounding cornbread casserole , from Nancy Fox at Skinny Taste that I just can’t wait to try.

Moist Mexican Corn Bread

Moist Mexican Corn Bread Photo Credit Flickr - JeffreyW

Next came this recipe for Moist Mexican Corn Bread in the December/January issue of , which is brimming with delicious sounding good-for-you  comfort food recipes perfect for this time of year.

This moist cornbread calls for ground flaxseed, which is a great source of omega 3 fats, antioxidants and fiber. It gets it’s Mexican inspiration from the addition of chopped sweet red pepper and and reduced fat monterey Jack cheese. To add more zip, you could add a small can of chopped green chiles and/or use pepper Jack cheese.

This cornbread would be perfect accompaniment to a steaming bowl of vegetarian chili , easy baked bean soup , easy taco soup , or slow cooker Mexican meatball soup .

Moist Mexican Corn Bread Recipe
Print
Recipe type: Bread
Author: Martha
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 12
A moist and tasty accompaniment for your favorite chile, soup or stew. Add a little chopped green chile for more zip.
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup ground flaxseed
  • 1 tablespoon sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1-1/2 cups fat-free milk
  • 1 tablespoon olive oil
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups shredded reduced fat Jack cheese, divided
  • 1/2 cup finely chopped sweet red pepper
Instructions
  1. Position an oven rack in the center and heat oven to 350 degrees. Coat an 11×7-inch or 9-inch square baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, cornmeal, ground flaxseed, sugar, baking powder and salt until well combined.
  3. In a small bowl, whisk together the eggs, milk and oil.
  4. Stir the egg mixture into the flour mixture just until moistened.
  5. Gently stir in the corn, 1 cup of cheese and red pepper.
  6. Scrape mixture into the prepared pan and spread out evenly.
  7. Sprinkle with remaining cheese.
  8. Bake at 350 degrees 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and set on a wire rack to cool.
  10. Serve warm.
Nutrition & Cooking Notes

Nutritional Estimates Per Serving (1 piece): 188 calories, 6 g fat, 26 g carbs, 2 g fiber, 9 g protein and 5 Weight Watcher PointsPlus value.

Variation Ideas:

*Add a 4 ounce can of chopped green chiles
*Substitute low fat buttermilk instead of fat-free milk
*Substitute pepper Jack cheese for the Jack cheese
*Substitute 1/4 to 1/2 cup creamed corn for the same amount of corn
*Substitute 1/4 to 1/2 cup rinsed and drained black beans for same amount of corn
*Add 1/4 to 1/2 teaspoon chili powder

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