EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 3 large eggs, lightly beaten
- 1/2 cup buttermilk or equivalent buttermilk powder
- 1 tablespoon butter, melted
- 1 tablespoon honey
- 1/2 cup drained canned corn kernels
- 1 small onion, diced
- 1/2 cup chopped tomato
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup grated cheddar cheese
Preheat oven to 425 degrees F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Note) in the oven to heat.
Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.
Note: If you do not have an ovenproof skillet of the correct size, use an 8 x 8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
138 calories; 4g total fat; 2g total saturated fat; 70mg cholesterol; 319mg sodium; 20g carbohydrates; 1g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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