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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!

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Slices of cornbread with cheese, red pepper and herbs.
Moist Mexican Cornbread

Table of Contents

How Many Calories and WW Points in Healthy Mexican Cornbread?

According to my calculations, each serving has 188 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
5 PointsPlus (Old plan)

Recipe Notes

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.

Moist Mexican Corn Bread topped with chopped green onion and tomatoes.
Moist Mexican Corn Bread Photo Credit Flickr – JeffreyW

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.

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 1/4 to 1/2 cup creamed corn for the same amount of corn
  • Substitute 1/4 to 1/2 cup rinsed and drained black beans for same amount of corn
  • Add 1/4 to 1/2 teaspoon chili powder

If you’ve made this healthy Mexican-Style Cornbread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

5 from 5 votes

Moist Mexican Corn Bread Recipe

By Martha McKinnon | Simple Nourished Living
A moist and tasty accompaniment for your favorite chile, soup or stew. Add a little chopped green chile for more zip.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 12
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Equipment

Ingredients 

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup ground flaxseed
  • 1 tablespoon sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1-1/2 cups fat-free milk
  • 1 tablespoon olive oil
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups shredded reduced fat Jack cheese, divided
  • 1/2 cup finely chopped sweet red pepper

Instructions 

  • Position an oven rack in the center and heat oven to 350F degrees. Coat an 11×7-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.

Notes

Serving size: 1 piece cornbread (1/12th recipe)
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Cornbread Recipe Variations:
  • 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 1/4 to 1/2 cup creamed corn for the same amount of corn
  • Substitute 1/4 to 1/2 cup rinsed and drained black beans for same amount of corn
  • Add 1/4 to 1/2 teaspoon chili powder

Nutrition

Serving: 1piece, Calories: 188kcal, Carbohydrates: 26g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 34mg, Sodium: 284mg, Potassium: 147mg, Fiber: 2g, Sugar: 2g, Vitamin A: 288IU, Vitamin C: 8mg, Calcium: 103mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Mexican
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

More Lighter Cornbread Recipes for WW

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About Martha McKinnon

Weight Watchers Lifetime Member, Yoga Practitioner and Blogger who loves to share her passion for trying to create a happy, healthy, balanced life in what often feels like an overwhelming out of control world.

More About Me

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5 from 5 votes (4 ratings without comment)

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2 Comments

  1. 5 stars
    Delicious and so easy to make. Love the great substitution suggestions. Your recipes never disappoint. Thank you!

    Reply