Pepper Corn Bread
This low-fat corn bread boasts a double corn flavor from the cornmeal and whole kernel corn.
Prep Time:
10 mins
Total Time:
30 mins
Servings:
Makes 10 servings.
Ingredients
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Nonstick cooking spray
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1 cup yellow cornmeal
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3/4 cup all-purpose flour
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2 tablespoons sugar
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1-1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground red pepper
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3/4 cup buttermilk
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1/4 cup refrigerated or frozen egg product, thawed
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1 tablespoon cooking oil
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1 11-ounce can whole kernel corn with sweet peppers, drained
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1/4 cup shredded reduced-fat sharp cheddar cheese (1 ounce)
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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
Recommended Recipe:
Cheesy Cornbread
Cheddar cheese soup and shredded Cheddar cheese combine to make this cornbread especially cheesy and good.
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