Super Chili Corn Bread
This fresh corn bread recipe takes chili corn bread in a different direction. A variety of fresh peppers give this recipe the perfect balance of sweet and spicy. Try it out for yourself! You'll be glad you did!
Notes
For more great southern style recipes, check out our collection of 16 Simple Southern Style Recipes.
Cooking Time1 hr 20 min
Ingredients
- 2 ears of corn (in the husk)
- mesquite flavored vegetable cooking spray
- 1 small red bell pepper, halved
- 1 small poblano peppers, halved
- 1 jalapeno, halved
- 3 green onions (white parts only)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 1/2 cup wheat flour
- 1/2 cup and 1 tablespoon yellow cornmeal
- 3 tablespoons light brown sugar (or a sugar substitute if desired)
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 2 egg whites
- 1 cup low-fat buttermilk
- 3 tablespoons minced cilantro
Instructions
- Soak corn in water to cover for 30 minutes, then drain.
- Preheat oven to 425 degrees F.
- Spray aluminum foil-lined jelly roll pan with non-fat cooking spray.
- Arrange vegetables in single layer on pan, with corn to the outside.
- Spray vegetables, except corn, generously with non-fat cooking spray.
- Sprinkle vegetables, except corn, with cumin and oregano.
- Roast vegetables at 425 degrees F until browned and tender, about 40 minutes.
- Remove from oven and let stand until corn is cool enough to handle. Reduce oven temperature to 350 degrees F.
- Remove and discard corn husks; cut corn kernels off cobs.
- Chop remaining vegetables into 1/4 inch pieces.
- Combine flour, 1/2 cup cornmeal, brown sugar, baking powder, and salt in medium bowl.
- Whisk egg and egg whites into buttermilk. Add to flour mixture, stirring just until combined.
- Stir in vegetables and cilantro.
- Grease 8 inch baking pan and sprinkle with the remaining 1 tablespoon cornmeal; pour batter into pan.
- Bake at 350 degrees F until corn bread is browned and toothpick comes out clean--35 to 40 minutes.
- Cool on wire rack. Serve warm.
