Green Chile and Cheese Cornbread

PersonalPoints™ per serving
Total Time
52 min
7 min
45 min
Looking for a cornbread with a little kick? Green chili peppers bring a slight kick to this cornbread. The cream style corn adds texture and flavor. If you'd like to add a little more heat, you can substitute Pepper Jack cheese for the Monterey Jack. If you like your cornbread with a crispy crust, preheat the skillet in the oven while preparing the batter. Be sure to check for doneness early, as the baking time may be shorter by 5 minutes or so. This cornbread goes with so many things. Serve it with chili, a southwestern salad or with barbecue.


Yellow cornmeal

1 cup(s), preferably stone ground

Baking powder

1 tsp

Baking soda

½ tsp

Low-fat buttermilk

1 cup(s), low-fat

Regular liquid egg substitute

½ cup(s)

Olive oil

2 Tbsp

Cream style corn

14¾ oz

Canned green chile peppers

9 oz, 2 (4 1/2-ounce) drained, chopped

Reduced-fat shredded Monterey Jack cheese

½ cup(s)


  1. Place an oven rack in the lower third of the oven and preheat the oven to 350°F. Spray a 10-inch cast-iron or other heavy ovenproof skillet with nonstick spray.
  2. Whisk together the cornmeal, baking powder, and baking soda in a large bowl. Whisk together the buttermilk, egg substitute, and oil in a medium bowl until thoroughly combined. Stir in the corn, chiles, and Monterey Jack. Add the buttermilk mixture to the cornmeal mixture and stir to combine well. Pour the batter into the skillet.
  3. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly in the pan on a wire rack. Cut into 8 wedges and serve warm. Yields 1 wedge per serving.