30-Minute Low-Fat Chili Cheese Cornbread
Tangy buttermilk cornbread studded with mild green chilies and sharp cheddar, baked until golden in a cast-iron-style square pan. This low-fat version uses egg whites and reduced-fat cheese to cut richness while maintaining moisture and flavor. Serve warm as a side to chili, soup, or barbecue, or enjoy plain with butter at brunch. The cornmeal crust adds textural contrast to the tender crumb within.
Ingredients
- 1 cup yellow cornmeal
- ¼ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- 1 ¼ cups low-fat buttermilk
- 1 whole egg, lightly beaten
- 1 whole egg white
- ¼ cup sharp cheddar cheese, low-fat, shredded
- 2 tablespoons mild green chilies, canned, drained, chopped
Instructions
- 1
Preheat oven to 425°F.
- 2
Coat an 8-inch square baking pan with nonstick cooking spray and dust with cornmeal.
- 3
Sift together remaining cornmeal, baking powder, baking soda, salt, and flour in a large bowl.
- 4
Whisk buttermilk, whole egg, egg white, cheese, and chilies in another bowl.
- 5
Fold wet ingredients into dry ingredients until just combined.
- 6
Pour batter into prepared pan.
- 7
Bake until a tester inserted in the center comes out clean, about 18 minutes.
- 8
Cool briefly, then cut into 2-inch squares.
Tips
Don't overmix the batter once wet and dry ingredients combine; lumps are okay and lead to more tender cornbread.
If you prefer spicier cornbread, use hot green chilies or add 1/4 teaspoon cayenne pepper to the dry mix.
Good to Know
Cool completely, wrap in foil, and store at room temperature up to 2 days, or refrigerate up to 5 days. Reheat wrapped in foil at 350°F for 10 minutes.
Batter can be mixed and held refrigerated up to 4 hours before baking. Do not store unbaked batter longer.
Serve warm or at room temperature, plain or with butter. Pairs with chili, bean soup, barbecue, or greens.
Common Mistakes
Overmixing batter causes dense, tough crumb; fold gently until just combined.
Skipping the cornmeal dust in the pan creates a dry bottom crust; apply it to all surfaces.
Opening oven door before 15 minutes causes uneven rise; resist peeking.
Substitutions
Dairy-Free Swaps
Vegan Options
removes egg
General Alternatives
white flour works identically
FAQ
Can I make this in a cast-iron skillet?
Yes. Preheat the skillet in the oven at 425°F for 5 minutes, carefully add batter (it will sizzle), and bake 18-20 minutes. A cast-iron skillet creates a crispier, more golden crust.
What if I don't have buttermilk?
Mix 1 1/4 cups plain milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes to curdle, then use. The flavor will be slightly milder but texture nearly identical.
How long can I keep baked cornbread?
Room temperature wrapped in foil, 2 days. Refrigerated in an airtight container, 5 days. Freeze wrapped in foil and a plastic bag up to 3 months; thaw overnight and reheat wrapped at 350°F.