Green Chili Cornbread
Green Chili Cornbread fills the bill for any Tex Mex cuisine.
Servings 16 Squares
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 ounce dairy-free sour cream
- 1/4 cup extra virgin olive oil - light
- 1/2 cup dairy-free milk
- 4 ounces mild diced green chilis - comes in a can
Lightly oil a 9" x 9" square pan. Set aside.
Preheat the oven to 400°.
Add all of the ingredients to a large bowl.
Mix well but just until blended.
Pour into the prepared pan.
Bake at 400° for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes.
Slice and serve.
After the cornbread has cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Serving: 1Square | Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2.4mg | Calcium: 36mg | Iron: 0.8mg