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Green Chili Cornbread

This moist cornbread is an ideal companion to bean soups and chilis.

Recipe information

  • Yield

    makes 12 squares

Ingredients

1

1/2 cups stone-ground whole-grain cornmeal

1

/2 cup unbleached white flour

1

/4 cup toasted wheat germ

1

teaspoon baking soda

1

/2 teaspoon baking powder

1

teaspoon salt

1

cup plain soy yogurt

2

tablespoons olive oil

1

/4 cup rice milk, or more as needed

1

small fresh hot chili, seeded and minced, or one 4-ounce can chopped mild green chilies

1

/2 cup frozen corn kernels, thawed

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the oven to 400 degrees.

    Step 2

    Combine the first 6 (dry) ingredients in a mixing bowl and stir together.

    Step 3

    Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

    Step 4

    Stir in the chili and corn kernels. Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean. Let cool slightly; cut into squares and serve warm.

  2. Nutrition Information

    Step 5

    Per square (12 squares per pan):

    Step 6

    Calories: 128

    Step 7

    Total fat: 4g

    Step 8

    Protein: 3g

    Step 9

    Fiber: 2g

    Step 10

    Carbohydrate: 22g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 257mg

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