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Nutritional Info
  • 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

View full nutritional breakdown of Chili Cornbread calories by ingredient
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Chili Cornbread

Submitted by: MADEMCHE

Introduction

from The Big Book of Vegetarian by Kathy Farrell-Kingsley from The Big Book of Vegetarian by Kathy Farrell-Kingsley
Number of Servings: 12

Ingredients

    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

Directions

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: 12

Recipe submitted by SparkPeople user MADEMCHE.






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