Chile Corn Bread


  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt (optional)
  • 3 teaspoons baking powder
  • 1 cup low-fat yogurt
  • 3 tablespoons polyunsaturated oil
  • 2 eggs, beaten
  • 1/4 pound low-fat Mozzarella, diced into 1/4-inch cubes
  • 3 cups whole kernel frozen corn, uncooked, but thawed
  • 1 (4 ounce) can green chiles, finely chopped or 1/4 cupchopped onion, or a combination desired


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

Yields 10 servings - 180 calories per serving.

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