Cornbread does not have to be unhealthy, dry or blah tasting. This recipe adds some Mexican corn, green chilies, and cheese. It’s healthier with the fat-free milk. I’ve made this with low-fat buttermilk as well. I love this as a side with vegetarian chili.

Southwestern Style Cornbread – 7 Points

Why not try a healthier version of cornbread without the heavy oils or butter? The addition of the Mexican style corn and green chilies adds a bit of spice for that real southwestern cuisine taste.


  • 1 can (11 ounces) Mexican corn, drained (Green Giant is used in this recipe)
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 egg whites
  • 3/4 cup fat-free milk (organic milk is used in this recipe)
  • 1/4 cup canola oil
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 can (4 ounces) chopped green chilies


  1. Preheat oven at 350.
  2. Place Mexican corn and green chilies in a food processor; cover and process until coarsely chopped, then set aside.
  3. In a large bowl, combine the flour, cornmeal, salt and baking soda.
  4. In a small bowl, combine the egg, egg whites, milk and oil.
  5. Stir wet ingredients slowly into dry ingredients just until moistened.
  6. Add the cheese, and corn mixture.
  7. Spray with cooking spray a 9-in. loaf pan or 9 -in square baking dish.
  8. Pour mixture into pan or dish.
  9. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  10. It is recommended to serve warm.

Preparation time: 20 minute(s)

Cooking time: 40-45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Southwestern)

Entire recipe makes about 8 servings
Serving size is about 1 slice
Each serving = 7 Points

PER SERVING: 243 calories; 10 fat; 30g carbohydrates; 10g protein; 3g fiber

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