Vegetarian

Chili Cornbread is for Side Dish.

Chili Cornbread takes several minutes to prepare.

Chili Cornbread takes several minutes to cook.

Chili Cornbread makes 12 servings.

The ingredients for Chili Cornbread are:

1/2 cup yellow cornmeal
3/4 cup unbleached flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 plain yogurt (soy if vegan)
1/3 cup cup milk, soymilk, or rice milk (rice milk used)
1/4 cup egg substitute
1-4oz can chopped green chiles

Here is how you make Chili Cornbread:

Preheat oven to 350 deg F. Spray 12 cup muffin pan with non-stick spray. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a medium bowl, mix the yogurt, rice milk, egg substitute, and chiles. Make a well in the dry ingredients. Add the yogurt mixture and stir until just blended. Too much stirring will make them tough.Divide the batter among the prepared muffin cups. Bake for 15 to 20 minutes, until the tops spring back when lightly pressed. Let cool in the pan for 5 minutes, then loosen the edges, turn out on a wire rack, and let cool completely.Number of Servings: 12Recipe submitted by SparkPeople user MADEMCHE.

The nutritional information for Chili Cornbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 61.5

• Total Fat: 0.6 g
• Cholesterol: 1.3 mg
• Sodium: 276.3 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 0.6 g
• Protein: 2.4 g

The dietary needs meet for Chili Cornbread is Vegetarian