Fat-Free Mexican Cornbread


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This healthier recipe gives you all the flavor of regular cornbread without the extra fat. It is a little drier because of this.

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  • 1 1/2 C. yellow cornmeal
  • 1/2 C. white or whole wheat flour
  • 1 Tbs. baking powder
  • 1 egg or equivalent
  • 1 C. nonfat milk, soy or rice milk
  • 1 16 oz. can creamed corn
  • 1/4 C. chopped onion
  • 1 or 2 Tbs. chopped red pepper or pimento, to taste
  • 1 small can Ortega chilies, drained
  • 1 tsp. chopped jalapeno chilies, to taste or as desired

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Grease or spray oil to coat 8 inch square pan or 12 count muffin pan. Preheat oven to 425 degrees. Combine all dry ingredients. Mix wet ingredients. Stir dry mix into wet ingredients. Bake for 35-40 minutes in square pan or 15-20 minutes in muffin pans until knife inserted in center comes out clean. 

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