Pepper Corn Bread
From: Better Homes and GardensThis low-fat corn bread boasts a double corn flavor from the cornmeal and whole kernel corn.
Servings: Makes 10 servings.
Prep: 10 mins
Total: 30 mins
- Rate and Comment
- Add to Shopping List
Ingredients
Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup buttermilk
1/4 cup refrigerated or frozen egg product, thawed
1 tablespoon cooking oil
1 11-ounce can whole kernel corn with sweet peppers, drained
1/4 cup shredded reduced-fat sharp cheddar cheese (1 ounce)
Yellow cornmeal (optional)
Directions
1. Coat a 9x1-1/2-inch round baking pan with cooking spray. Set aside.
2. In a large bowl stir together the 1 cup cornmeal, the flour, sugar, baking powder, baking soda, salt, and red pepper. In a medium bowl stir together buttermilk, egg product, and oil.
3. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Stir in corn and cheese. Spread into prepared pan. If desired, sprinkle with additional cornmeal. Bake in a 425 degree F oven about 20 minutes or until golden. Serve warm or cool. Makes 10 servings.
Nutrition Facts
Calories 135, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 277 mg, Carbohydrate 24 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin C 2%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
