Weight Watchers Recipe of the Day: Mexican Cornbread
Since my recent post about light and healthy cornbread recipes, I have cornbread on the brain and am seeing recipes for all kinds of cornbread everywhere.
I guess it's how the universe works. What you focus on grows!
How Many Calories and WW Points in this Cornbread?
According to my calculations, each serving has 188 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
The Skinny on Mexican Cornbread
First came this rich and yummy sounding cornbread casserole, from Nancy Fox at Skinny Taste that I just can't wait to try.
Next came this recipe for Moist Mexican Corn Bread in the December/January issue of Healthy Cooking, which is brimming with delicious sounding good-for-you comfort food recipes perfect for this time of year.
This moist cornbread calls for ground flaxseed, which is a great source of omega 3 fats, antioxidants and fiber. It gets its Mexican inspiration from the addition of chopped sweet red pepper and and reduced fat monterey Jack cheese.
To add more zip, you could add a small can of chopped green chiles and/or use pepper Jack cheese.
This cornbread would be perfect accompaniment to a steaming bowl of vegetarian chili, easy baked bean soup, easy taco soup, or slow cooker Mexican meatball soup.
Cornbread Recipe Variations:
(Remember to adjust WW Points accordingly)
- Add a 4 ounce can of chopped green chiles
- Substitute low fat buttermilk instead of fat-free milk
- Substitute pepper Jack cheese for the Jack cheese
- Substitute ¼ to ½ cup creamed corn for the same amount of corn
- Substitute ¼ to ½ cup rinsed and drained black beans for same amount of corn
- Add ¼ to ½ teaspoon chili powder
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Moist Mexican Corn Bread Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup ground flaxseed
- 1 tablespoon sugar
- 2-½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1-½ cups fat-free milk
- 1 tablespoon olive oil
- 1-½ cups frozen corn, thawed
- 1-½ cups shredded reduced fat Jack cheese, divided
- ½ cup finely chopped sweet red pepper
Instructions
- Position an oven rack in the center and heat oven to 350F degrees. Coat an 11x7-inch or 9-inch square baking pan (affiliate link) with nonstick cooking spray.
- In a large bowl, whisk together the flour, cornmeal, ground flaxseed, sugar, baking powder and salt until well combined.
- In a small bowl (affiliate link), whisk together the eggs, milk and oil.
- Stir the egg mixture into the flour mixture just until moistened.
- Gently stir in the corn, 1 cup of cheese and red pepper.
- Scrape mixture into the prepared pan and spread out evenly.
- Sprinkle with remaining cheese.
- Bake at 350F degrees 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and set on a wire rack to cool.
- Serve warm.
Recipe Notes
- Add a 4 ounce can of chopped green chiles
- Substitute low fat buttermilk instead of fat-free milk
- Substitute pepper Jack cheese for the Jack cheese
- Substitute ¼ to ½ cup creamed corn for the same amount of corn
- Substitute ¼ to ½ cup rinsed and drained black beans for same amount of corn
- Add ¼ to ½ teaspoon chili powder
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this moist Mexican-inspired cornbread, you might also like:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Kim Foster
Delicious and so easy to make. Love the great substitution suggestions. Your recipes never disappoint. Thank you!
Martha McKinnon
Thanks Kim!