Chili Cheese Cornbread (Low Fat) Recipe - Food.com (2024)

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photo by Lalaloula

Reviews

1. See Also

   Cheesy Garlic Roasted Asparagus (Sheet Pan Recipe)30 Blue-Ribbon Recipes from Fairs Across AmericaSalmon Recipe - Honey Garlic Salmon - Rasa MalaysiaChili's Queso Dip Recipe - The Girl Who Ate Everything

   Loved this cornbread! The chilies and cheese send it over the top! I made these in muffin tins (no papers) so I could freeze some since I am the only one who eats cornbread. Served it with chili tonight for a nice cozy meal. Made for Best of 2011 Cookbook Tag.

   AZPARZYCH

2. This cornbread is AMAZING!!!! Mmm, its so moist, fluffy and yummy! It has such a great cheesy, spicy taste, we could not get enough of it. :)<br/>I used whole spelt flour and fresh green chillies. Instead of the egg white I used applesauce and reduced the buttermilk to 1 cup. I found that I needed to bake the bread 5 minutes longer, but other than that everything was spot on. <br/>THANK YOU SO MUCH for sharing such a great, great keeper with us, Annacia. I think Ive found my new favourite cornbread. :)<br/>Made and reviewed for I Recommend Tag July 2011.

   Lalaloula

3. This is a very nice cornbread! I used the lower-fat ingredients as specified and added a few more green chilis than called for just because I love the flavor. This had a nice, moist texture and didn't really taste lowfat :) Thanks for posting this recipe!

   loof751

4. Made this to accomapany Recipe #58370 and it was really good as low fat cornbread goes. (For the unitiated, it is different.) I used freshly roasted poblano chiles in lieu of the canned stuff and real buttermilk. The cheese in this was hard to really detect and next time I would skip it altogether and maybe add chopped scallions or canned corn instead. I liked that this was more cornmeal than flour as it creates a denser more substantial square which I prefer to the cake-like cornbread. Thanks A!

   See Also

   Parmesan Crusted Salmon Recipe - A Spicy Perspective

   justcallmetoni

5. i put way too much chili peppers...maybe only 1/2tbsp of dried chili peppers and more cheese.

   brookeba

see 2 more reviews

Tweaks

1. This cornbread is AMAZING!!!! Mmm, its so moist, fluffy and yummy! It has such a great cheesy, spicy taste, we could not get enough of it. :)<br/>I used whole spelt flour and fresh green chillies. Instead of the egg white I used applesauce and reduced the buttermilk to 1 cup. I found that I needed to bake the bread 5 minutes longer, but other than that everything was spot on. <br/>THANK YOU SO MUCH for sharing such a great, great keeper with us, Annacia. I think Ive found my new favourite cornbread. :)<br/>Made and reviewed for I Recommend Tag July 2011.

   Lalaloula

2. Made this to accomapany Recipe #58370 and it was really good as low fat cornbread goes. (For the unitiated, it is different.) I used freshly roasted poblano chiles in lieu of the canned stuff and real buttermilk. The cheese in this was hard to really detect and next time I would skip it altogether and maybe add chopped scallions or canned corn instead. I liked that this was more cornmeal than flour as it creates a denser more substantial square which I prefer to the cake-like cornbread. Thanks A!

   justcallmetoni

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