New Mexico Lowfat Green Chile Cornbread Recipes

NEW MEXICO GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 400 degrees. Use butter to grease a mini muffin or regular muffin pan.
• Combine all dry ingredients in a large bowl. Add in milk, eggs and butter, and stir well to combine. Add in chopped green chile and stir until the chile is mixed throughout the batter.
• Pour batter into muffin cups, leaving 1/4" space for them to rise. Bake in preheated oven until golden brown and cooked through. Mini muffins take 10 - 12 minutes to cook, regular muffins take 15 - 20 minutes.

NEW MEXICO LOWFAT GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 375.
• Mix dry and wet ingredients in separate bowls except the corn and chile.
• Clean the chile, remove the seeds and dice them.
• Stir the two bowls of wet and dry ingredients together and add the vegetables last.
• Pour into a round cake pan and bake for 30-35 minutes. If using mini muffin pans, bake for 15-18 minutes.

SPICY CORNBREAD WITH GREEN CHILES

Steps:

• Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

LOW-FAT CHILE CORNBREAD

Steps:

• Mix together cornmeal, salt and baking powder.
• Add yogurt, oil and eggs.
• Mix well.
• Add cheese corn and chiles.
• Mix well.
• Spoon batter in a lightly greased 2 1/2 quart souffle dish or a 9-inch baking dish.
• Bake in preheated 350 F oven about 1 hour or until golden brown and wooden pick in center comes out clean.

EASY LOW FAT CORNBREAD

Steps:

• Combine dry ingredients in mixing bowl.
• Add egg and buttermilk and blend well.
• Spread into an 8x8 baking dish sprayed with vegetable spray or spoon into prepared muffin tins and bake in a 400 degree oven for 20-25 minutes or until toothpick inserted near center comes out clean.

NEW MEXICO CORN BREAD

Steps:

• In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9-in. square baking pan. Bake at 350° for 1 hour or until bread tests done.