Southwestern Corn Bread
A flavorful and moist cornbread with sweet corn, melted cheese, and spicy green chilies, perfect as a side for family dinners or casual gatherings.
Ingredients
Instructions
- In a food processor or blender, coarsely chop the corn and set aside.
- In a bowl, combine flour, cornmeal, baking soda, and salt.
- In a small bowl, whisk together egg, egg whites, milk, and oil.
- Pour the wet mixture into the dry ingredients and stir until just moistened.
- Fold in the shredded cheese, chopped green chilies, and chopped corn.
- Pour the batter into a 9-inch square baking dish coated with nonstick cooking spray.
- Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
- Serve warm.
Tips & Substitutions
For an extra flavor boost, consider adding spices like cumin or paprika to the dry ingredients. If you want a gluten-free version, substitute the flour with a gluten-free blend. You can also use regular milk instead of fat-free if you prefer a creamier texture. Make sure not to overmix the batter, as this can lead to a denser bread.
Serving Suggestions
Serve this Southwestern Corn Bread warm, perhaps with a dollop of sour cream or a drizzle of honey for added flavor. It pairs beautifully with chili or can be served as a side dish for grilled meats. For a complete meal, consider serving it alongside a fresh Cucumber Sour Cream Salad or a spicy salsa.
Storage & Reheating
Allow the cornbread to cool completely before storing it. Wrap it in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to a week or frozen for up to three months. To reheat, wrap in foil and warm in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Corn Bread contains roughly 413 calories, with 12g protein, 67g carbohydrates, and 11g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1201mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can make this cornbread a day in advance. Just store it in an airtight container once it has cooled. Reheat in the oven before serving to bring back its warmth and texture.
Can I use frozen corn instead of canned?
Absolutely! If using frozen corn, thaw and drain it before adding it to the batter. This will work just as well and give you that fresh corn flavor.
What can I substitute for green chilies?
If you prefer less heat, you can use roasted red peppers or omit the chilies altogether. Alternatively, jalapeños or diced bell peppers can provide a different flavor while still complementing the cornbread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).