Recipe: Green Chile Corn Bread

I made corn bread for the first time the other night and I must say it was delish! It has a nice kick to it with the green chiles, but it's still pretty mild. Enjoy!

Makes 12 squares

1 cup all purpose flour
¾ cup yellow cornmeal
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
¼ teaspoon baking soda
1 cup fat-free buttermilk
2 large eggs, lightly beaten
1 (4 ½ ounce) can diced green chiles, drained
3 tablespoons unsalted butter, melted
½ cup shredded reduced-fat sharp cheddar cheese

1. Preheat the oven to 425 degrees F. Spray an 8-inch square baking pan with non-stick spray.
   


2. Combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda in a medium bowl. Combine the buttermilk, eggs, chiles and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in the cheese. With a rubber spatula, transfer the batter to the pan and spread evenly.
   


3. 
   
   Bake until the edges are golden and have pulled away from the sides of the pan, 20-22 minutes. Let cool in the pan on a rack, 10 minutes. Cut into 12 squares and serve warm.
   
   
   
   

   They're only 135 calories and 5 grams of fat each!