Green Chili Cornbread Recipe

Name: Green Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees.
2
Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
3
Make a well in the center of the dry ingredients.
4
Pour in the yogurt, oil, and rice milk.
5
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
6
Stir in the chili and corn kernels.
7
Pour the mixture into an oiled 9-inch-square baking pan.
8
Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
9
Let cool slightly; cut into squares and serve warm.
10
Per square (12 squares per pan):
11
Calories: 128
12
Total fat: 4g
13
Protein: 3g
14
Fiber: 2g
15
Carbohydrate: 22g
16
Cholesterol: 0mg
17
Sodium: 257mg

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Green Chili Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Green Chili Cornbread

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