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Green Chili Cornbread

  • Yield: 8 servings


  • 1 cup hot water
  • One-half cup sun dried tomatoes (dry packed)
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • One-half teaspoon salt
  • 1 cup low-fat buttermilk
  • 8 ounces egg substitute
  • 1 cup corn kernels
  • 4 ounce can green chilies


  • Preheat the oven to 375°F. Place the tomatoes in hot water and let stand 10 minutes, then chop. Combine all the dry ingredients in a large bowl. Combine all the liquid ingredients and mix well. Stir the liquid ingredients into the dry mixture, add the corn, tomatoes and chilies and stir in well. Pour the mixture into a 9-inch-square baking pan sprayed with nonstick spray. Bake until the top lightly browns evenly, about 30 minutes.