Most families their very own type of this delicious cornbread featuring chiles of some type, cheese, and corn. Our SkinnyMs. Cheesy Mexican Cornbread uses wheat grains flour and low-fat cheese to slim it up a bit. But, naturally, we still need those delicious chiles and corn! We all used a scant quantity of coconut sugar for the hint of sweetness.

We recommend cooking cornbread in a iron skillet, as tradition, but a cake pan would work just fine at the same time. Serve this warm and slathered with butter for the very best flavor alongside a pot of?Chili or Chicken Enchilada Soup.

Ingredients

• 1 cup yellow cornmeal
• 1 cup white whole-wheat flour
• 2 tablespoons coconut sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 1 3/4 cup milk
• 3 tablespoons melted butter
• 1 (4.5 ounce) can diced green chiles
• 1/2 cup corn, fresh or frozen
• 1 tablespoon onion, minced
• 1/2 cup low-fat Mexican blend cheese

Instructions

1. Preheat oven to 400 degrees.
2. Combine the cornmeal, flour, sugar, baking powder, sodium bicarbonate, and salt within a bowl. Whisk together the egg, milk, and butter in another bowl. When all things are well-combined, pour the dry ingredients in to the wet ingredients. Fold inside the chiles, corn, onion, and cheese. Mix just until combined.
3. Oil an 8-inch forged iron skillet or perhaps an 8 x 8-inch baking pan and pour in cornbread mixture.
4. Cook for 20-25 minutes, through to the edges are golden and also the middle is fully cooked.