Moist Mexican Corn Bread Recipe

By CarolineNGa

A moist and tasty accompaniment for your favorite chile, soup or stew. Add a little chopped green chile for more zip.


Author: Martha

Recipe type: Bread

Serves: 12

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

Details

Preparation time 20mins
Cooking time 45mins
Adapted from simple-nourished-living.com

Preparation

Step 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.
In a large bowl, whisk together the flour, cornmeal, ground flaxseed, sugar, baking powder and salt until well combined.
In a small bowl, whisk together the eggs, milk and oil.
Stir the egg mixture into the flour mixture just until moistened.
Gently stir in the corn, 1 cup of cheese and red pepper.
Scrape mixture into the prepared pan and spread out evenly.
Sprinkle with remaining cheese.
Bake at 350 degrees 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and set on a wire rack to cool.
Serve warm.




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 ¼ to ½ cup creamed corn for the same amount of corn *Substitute ¼ to ½ cup rinsed and drained black beans for same amount of corn *Add ¼ to ½ teaspoon chili powder