Mexican Cornbread: The Ultimate Recipe for a Flavorful Cornbread Twist

Craving something comforting and flavorful? This Mexican Cornbread is a lighter take on the classic southern dish, packed with zesty flavors and wholesome ingredients. Perfect as a side dish or a main course, this cornbread is moist, cheesy, and has just the right amount of spice—all while staying on track with your points.

Ingredients

Dry Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour (or whole wheat flour for added fiber)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup unsweetened almond milk (or skim milk)
• 1 large egg (or 2 egg whites)
• 1/4 cup unsweetened applesauce (replaces oil for a healthier option)

Add-Ins

• 1/2 cup reduced-fat shredded cheddar cheese
• 1/2 cup corn kernels (fresh, frozen, or canned, drained)
• 1/4 cup diced green chilies (canned or fresh)
• 1/4 cup diced red bell pepper
• 1/2 tsp ground cumin
• 1/4 tsp chili powder

Optional Toppings

• Chopped cilantro
• Sliced jalapeños
• Fat-free sour cream
• Salsa or pico de gallo

Instructions

Prepare the Batter

1. Preheat your oven to 375°F (190°C) and spray an 8×8-inch baking dish or cast-iron skillet with nonstick cooking spray.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine almond milk, egg, and applesauce. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

Fold in the Add-Ins

1. Gently fold in the shredded cheese, corn kernels, green chilies, red bell pepper, cumin, and chili powder. Ensure the ingredients are evenly distributed in the batter.

Bake

1. Pour the batter into the prepared baking dish or skillet and spread it evenly.
2. Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve

1. Allow the cornbread to cool for about 10 minutes before slicing into 12 equal squares.
2. Serve warm with your favorite toppings or alongside a bowl of soup, chili, or salad.

Nutritional Information

(Per Serving)

• Calories: 140
• Protein: 5g
• Carbohydrates: 21g
• Fat: 3g
• Fiber: 2g
• WW Points: 4

Why This Recipe Works

1. Healthier Substitutes: Using applesauce instead of oil and reduced-fat cheese makes this recipe lighter while retaining all the flavor.
2. Customizable Add-Ins: You can adjust the heat by adding more or less chili powder or green chilies.
3. Perfect Texture: The combination of cornmeal and flour creates a moist yet slightly crumbly cornbread.

Serving Suggestions

• Pair it with Weight Watchers Turkey Chili for a hearty meal.
• Crumble it over a salad for a crunchy topping.
• Enjoy it on its own as a quick snack.

Tips for Success

• Don’t Skip the Applesauce: It adds moisture without the extra fat.
• Use a Cast-Iron Skillet: For a crispy edge, preheat the skillet in the oven before adding the batter.
• Store Leftovers: Wrap the cornbread tightly and refrigerate for up to 3 days or freeze for up to 2 months.

This Mexican Cornbread delivers all the flavor of traditional cornbread with a healthy twist. Packed with cheese, veggies, and spices, it’s sure to become a staple in your meal rotation. Enjoy guilt-free comfort food at its best!