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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Chili Cornbread

Source: dLife

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

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 2.2 Fat, 0.4 Vegetables, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 1.7 Starch, 0.1 Lean Meat

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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Servings

Ingredients

2.0
2 each Corn, cob, large 1.0
1 each canola cooking spray 1.0
1 each small red bell peppers 1.0
1 each Chili Peppers, poblano, dried 1.0
1 each whole jalapeno pepper 3.0
3 each fresh green onions 0.5
0 1/2 tsp ground cumin 0.5
0 1/2 tsp oregano leaves 1.5
1 1/2 cup white all purpose flour 0.5
0 1/2 cup yellow cornmeal 1.0
1 tbsp yellow cornmeal 3.0
3 tbsp packed light brown sugar 2.75
2 3/4 tsp low sodium baking powder 0.5
0 1/2 tsp salt 1.0
1 each eggs 2.0
2 each egg whites 1.0
1 cup low fat buttermilk 3.0
3 tbsp fresh cilantro

Directions

Place corn in a bowl and cover with water for 30 minutes; strain.
Preheat oven to 425 degrees F.
Cover a baking sheet with aluminum foil and then coat with cooking spray.
Lay corn, red bell pepper, poblano and jalapeno chilies, and green onions on the pan then place corn around the edges.
Coat vegetables, but not corn, with cooking spray. Season vegetables, but not corn, with cumin and oregano.
Bake vegetables 40 minutes or until golden and soft. Let rest until room temperature.
Take off corn husks and slice kernels off cob.
Coarsely chop the other vegetables.
Mix flour, 1/2 cup cornmeal, brown sugar, baking powder, and salt in a bowl.
In a separate bowl stir egg and egg whites into buttermilk with a whisk. Mix into flour mixture along with vegetables.
Coat an 8-inch baking pan with cooking spray and dust with cornmeal.
Spoon batter into pan and bake at 350 degrees F for 35 to 40 minutes or until cornbread is golden.
Let cool on wire rack before slicing. Serve warm.