Position an oven rack in the center and heat oven to 350F degrees. Coat an 11x7-inch or 9-inch square baking pan 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, 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
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 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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Nutrition Facts
Moist Mexican Corn Bread Recipe
Amount Per Serving (1 piece)
Calories 188Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 26g9%
Fiber 2g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.