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Roasted Chili Cornbread
Source: dLife

Sweet cornbread filled with delicious peppers, chili, and herbs.

Prep Time: 20 minutes
Cook Time: 80 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 188.8
Total Carbs 36.2 g
Dietary Fiber 3.5 g
Sugars 8.7 g
Total Fat 2.2 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 341.8 mg
Protein 6.8 g
Sodium 188.2 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Corn, cob, large
1 each  canola cooking spray
1 each  small red bell peppers
1 each  Chili Peppers, poblano, dried
1 each  whole jalapeno pepper
3 each  fresh green onions
0 1/2 tsp  ground cumin
0 1/2 tsp  oregano leaves
1 1/2 cup  white all purpose flour
0 1/2 cup  yellow cornmeal
1 tbsp  yellow cornmeal
3 tbsp  packed light brown sugar
2 3/4 tsp  low sodium baking powder
0 1/2 tsp  salt
1 each  eggs
2 each  egg whites
1 cup  low fat buttermilk
3 tbsp  fresh cilantro
  1. Place corn in a bowl and cover with water for 30 minutes; strain.
  2. Preheat oven to 425 degrees F.
  3. Cover a baking sheet with aluminum foil and then coat with cooking spray.
  4. Lay corn, red bell pepper, poblano and jalapeno chilies, and green onions on the pan then place corn around the edges.
  5. Coat vegetables, but not corn, with cooking spray. Season vegetables, but not corn, with cumin and oregano.
  6. Bake vegetables 40 minutes or until golden and soft. Let rest until room temperature.
  7. Take off corn husks and slice kernels off cob.
  8. Coarsely chop the other vegetables.
  9. Mix flour, 1/2 cup cornmeal, brown sugar, baking powder, and salt in a bowl.
  10. In a separate bowl stir egg and egg whites into buttermilk with a whisk. Mix into flour mixture along with vegetables.
  11. Coat an 8-inch baking pan with cooking spray and dust with cornmeal.
  12. Spoon batter into pan and bake at 350 degrees F for 35 to 40 minutes or until cornbread is golden.
  13. Let cool on wire rack before slicing. Serve warm.

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